Ingredients:
1 pound dried red beans
1 pound smoked turkey (choose from legs, wings, or neck)
1 onion, finely diced
1 bell pepper, finely diced
2 celery sticks, finely sliced
3 garlic cloves, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
A pinch of cayenne pepper (tailor to your heat preference)
Salt and black pepper, to season
6 cups chicken or vegetable stock
4 cups water
Cooked white rice, to plate
Fresh green onions, chopped (for that finishing touch)
Let's Get Cooking:
Prep the Beans: Kick-start by rinsing the red beans. Submerge them in water, setting them aside overnight. When you're ready to cook, drain and give them another rinse.
Flavor Foundation: Heat oil in a sizable pot over medium heat. Toss in the onion, bell pepper, and celery. SautΓ© until the trio becomes tender and the onion turns slightly golden.
Spice & All Things Nice: Introduce the smoked turkey into the pot, followed by garlic, bay leaves, thyme, oregano, paprika, cayenne, salt, and black pepper. Stir and sautΓ©, letting the spices work their magic.
Beans, Broth & More: Add the pre-soaked beans to your pot. Next, pour in the stock and water, stirring to ensure a smooth mix.
Low & Slow: Crank up the heat till it boils, then dial it back to a gentle simmer. Pop on the lid, letting the mixture bubble away for 1.5 to 2 hours. The goal? Beans that are plush and creamy.
Turkey Time: Once cooked, fish out the turkey pieces. Ditch the skin and bones, shredding the meat. Plunge the shredded turkey back into the pot.
Final Flavors: Sample your creation, adjusting spices, salt, or pepper to hit that sweet spot.
Plate & Garnish: Spoon your luscious red beans and smoked turkey atop a bed of white rice. Sprinkle a handful of green onions to elevate the dish.
Serve hot and enjoy a taste of the South in every bite! π²