Creole Red Beans Rice (Printer-friendly)
Creamy red beans and smoked turkey over fluffy white rice with aromatic spices and fresh herbs.
# What you'll need:
→ Beans & Meat
01 - 1 pound dried red kidney beans, rinsed and sorted
02 - 1 pound smoked turkey wings or legs
03 - 8 cups water or low-sodium chicken broth
→ Vegetables & Aromatics
04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 bay leaves
→ Spices & Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1 teaspoon black pepper
14 - 1 1/2 teaspoons kosher salt
15 - 1/2 teaspoon ground white pepper
16 - 2 teaspoons hot sauce
17 - 2 tablespoons fresh parsley, chopped
18 - 2 green onions, sliced
→ Rice
19 - 2 cups long grain white rice
20 - 4 cups water
21 - 1/2 teaspoon salt
# Method:
01 - Soak dried kidney beans overnight in a large pot of water. Alternatively, use the quick-soak method by boiling beans for 2 minutes, then removing from heat and letting stand for 1 hour. Drain and rinse thoroughly before cooking.
02 - Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant. Add minced garlic and cook for 1 minute until aromatic.
03 - Add soaked beans, smoked turkey pieces, bay leaves, thyme, smoked paprika, oregano, cayenne, black pepper, white pepper, and salt to the pot. Pour in water or chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy. Add additional water if needed to keep beans barely covered.
04 - Remove smoked turkey pieces from the pot. Shred the meat from bones, discarding skin and bones. Return shredded meat to the pot. Adjust seasoning with additional salt, pepper, and hot sauce to taste. Simmer uncovered for 15 minutes to allow the mixture to thicken slightly.
05 - While beans simmer, prepare rice in a medium saucepan. Combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
06 - Spoon creamy red beans and turkey over fluffy white rice. Garnish generously with chopped fresh parsley and sliced green onions. Serve hot with additional hot sauce on the side.
# Expert Tips:
01 -
- The smoked turkey infuses every bean with deep, savory flavor without overpowering the dish
- These beans taste even better reheated, making them perfect for meal prep or feeding a crowd
02 -
- I learned the hard way that adding salt or acidic ingredients too early can keep beans tough no matter how long you cook them
- The beans are done when they are creamy inside but still hold their shape, not when they are falling apart completely
03 -
- Mash a small spoonful of beans against the side of the pot during the last 15 minutes of cooking to naturally thicken the broth
- Let the beans rest for 10 minutes off the heat before serving to let the sauce reach its ideal consistency