Creole Red Beans Rice (Print Version)
Savory Creole dish combining tender red beans and smoky turkey on a bed of white rice.
# What You 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
# How to Make It:
01 - Soak dried beans overnight in a large pot of water, or use quick-soak method by boiling for 2 minutes then letting sit off heat for 1 hour. Drain and rinse thoroughly.
02 - Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.
03 - Add soaked beans, smoked turkey, bay leaves, thyme, paprika, oregano, cayenne, black pepper, white pepper, and salt. Pour in water or broth, stirring to combine.
04 - Bring to a boil, reduce heat to low, cover and simmer 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more water if needed to keep beans barely covered.
05 - Remove smoked turkey pieces from pot. Shred meat, discarding skin and bones. Return meat to pot. Adjust seasoning with salt, pepper, and hot sauce if desired. Simmer uncovered 15 minutes to thicken.
06 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook 15–18 minutes until tender. Fluff with fork before serving.
07 - Ladle red beans over fluffy white rice. Garnish generously with chopped fresh parsley and sliced green onions. Serve immediately while hot.
# Expert Hints:
01 -
- The smoked turkey creates depth that pork alone cant achieve, making every bite taste like it simmered all day even when you are short on time
- These beans become more flavorful with each reheating, so you are basically meal prepping while making dinner
02 -
- Do not rush the simmering step because rushed beans stay mealy instead of developing that luxurious creaminess that makes the dish legendary
- Smash about a quarter of the beans against the side of the pot during the last thirty minutes to naturally thicken everything
03 -
- Sort through your dried beans on a white plate before soaking so you spot any tiny stones or debris that can ruin someone's meal
- Wait to add salt until after the beans have softened because salt can keep tough beans tough forever