Creole Red Beans Rice (Printable)
Savory blend of smoked turkey and creamy red beans simmered with spices, served atop fluffy rice.
# 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
# How To Make It:
01 - Soak dried red 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.
02 - In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add diced onion, green bell pepper, and celery (the holy Trinity of Creole cooking). Sauté for 5 to 7 minutes until vegetables are softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add soaked beans, smoked turkey pieces, bay leaves, thyme, smoked paprika, oregano, cayenne pepper, black pepper, white pepper, and kosher salt to the pot. Pour in 8 cups of water or low-sodium chicken broth.
04 - Bring mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally to prevent sticking, until beans are completely tender and creamy. Add additional water if needed to keep beans barely submerged.
05 - Remove smoked turkey pieces from the pot. Shred the meat from the bones, discarding skin and bones. Return shredded meat to the pot. Adjust seasoning with additional salt, pepper, and hot sauce as desired. Simmer uncovered for 15 minutes to allow the mixture to thicken slightly.
06 - While beans are simmering, prepare the rice. In a medium saucepan, combine long grain white rice, 4 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, reduce heat to low, cover, and cook for 15 to 18 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
07 - Ladle creamy red beans and smoked turkey over fluffy white rice. Garnish generously with chopped fresh parsley and sliced green onions. Serve immediately with additional hot sauce on the side.
# Expert Advice:
01 -
- This is one of those dishes that actually tastes better reheated, so Mondays feel like a treat instead of a chore.
- The smoked turkey gives you all the depth of traditional ham hocks but feels somehow lighter on the plate.
- Most of the cooking time is hands-off, leaving you free to handle whatever else the day throws at you.
02 -
- Older beans can take significantly longer to cook, so always taste test rather than relying solely on the timer.
- The pot should never be covered tightly during the final simmer phase or your beans will never thicken properly.
- Salt adjustments are absolutely essential at the end because the smoked turkey contributes saltiness that varies by brand.
03 -
- Save some bean liquid before thickening because you might need to loosen things up when reheating leftovers.
- A splash of apple cider vinegar at the very end brightens all the rich flavors and cuts through the heaviness.