Creole Red Beans Rice (Printable Version)
Creamy red beans cooked with smoked turkey and vegetables, served over fluffy steamed rice with Creole spices.
# Ingredient List:
→ Beans & Protein
01 - 1 lb dried red kidney beans, rinsed and soaked overnight
02 - 1 lb smoked turkey wings or legs
03 - 6 cups low-sodium chicken broth or water
→ Vegetables
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Herbs & Spices
08 - 2 bay leaves
09 - 1 tsp dried thyme
10 - 1 tsp dried oregano
11 - 1 tsp smoked paprika
12 - 1/2 tsp cayenne pepper
13 - 1 tsp black pepper
14 - 1 tsp salt, plus more to taste
→ Rice
15 - 2 cups long-grain white rice
16 - 4 cups water
17 - 1/2 tsp salt
→ Garnish
18 - 2 green onions, finely sliced
19 - Hot sauce to taste
# Step-by-Step Instructions:
01 - Drain soaked beans and set aside for cooking.
02 - In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
03 - Add garlic and sauté for 1 minute until fragrant.
04 - Stir in the smoked turkey, soaked beans, bay leaves, thyme, oregano, paprika, cayenne, black pepper, and salt.
05 - Pour in chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until beans are creamy and tender.
06 - Remove smoked turkey, discard skin and bones, shred meat, and return to the pot. Simmer uncovered for 10–15 minutes, mashing some beans against the side of the pot for a creamier texture. Adjust seasoning.
07 - While beans finish cooking, prepare rice: In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
08 - Serve red beans over hot steamed rice. Garnish with green onions and hot sauce if desired.
# Tips from hearthlykitchen:
01 -
- The smoked turkey creates such incredible depth that nobody will believe there's no ham in the pot
- Everything happens in one Dutch oven, leaving you with exactly one pot to wash
02 -
- Don't rush the mashing step, that starch release is what makes the sauce luxurious and creamy
- Letting the pot simmer uncovered at the end helps the sauce thicken to the perfect consistency
03 -
- A splash of apple cider vinegar at the end brightens all the rich flavors
- Let the beans rest for 10 minutes off the heat before serving for even better texture