Red Beans and Rice with StaleKracker!!

Ingredients

• 1 pound Dried Red Kidney Beans (Rinse and soak overnight)
• 1 large (about 6 inches) Smoked Turkey Neck (Adds deep smoky flavor)
• 1 cup Smoked Turkey Meat (Diced, optional if you have extra smoked turkey)
• 1 pound Andouille Sausage (Slice into 1/4‑inch rounds)
• 1 cup Onion (Diced)
• 1 cup Celery (Diced)
• 1 cup Bell Pepper (Diced, preferably green)
• 4 cloves Garlic (Minced)
• 2 tablespoons Cajun Seasoning (Store‑bought or homemade blend)
• 1 tablespoon Hot Sauce (Cajun‑style, adjust to heat preference)
• 2 tablespoons Olive Oil (For sautéing aromatics)
• 1 teaspoon Salt (Season to taste)
• 8 cups Water (Enough to cover beans by 2 inches)
• 1 cup Cornmeal (Fine‑ground yellow cornmeal)
• 1 cup All-Purpose Flour (For cornbread structure)
• 2 tablespoons Granulated Sugar (Adds subtle sweetness)
• 1 tablespoon Baking Powder (Leavening agent)
• 2 Jalapeño (Finely diced, seeds removed for milder heat)
• 1 Egg (Large, room temperature)
• 1 cup Buttermilk (Provides tenderness)
• 2 tablespoons Unsalted Butter (Melted, for cornbread)
• 1 tablespoon Honey (Adds a hint of sweetness to cornbread)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)
• 2 cups White Rice (Uncooked; yields about 6 cups cooked)

Instructions

1. Soak the Beans

   Rinse the dried red beans, place them in a large bowl, cover with water and let soak overnight (at least 8 hours).

   Time: PT10M

2. Drain and Rinse

   Drain the soaked beans in a colander and rinse under cold water. Set aside.

   Time: PT5M

3. Prep the Holy Trinity & Garlic

   Dice onion, celery, and bell pepper into ½‑inch cubes (about 1 cup each). Mince the garlic cloves.

   Time: PT5M

4. Sauté Aromatics and Smoked Meats

   Heat olive oil in a large skillet over medium‑high heat. Add the onion, celery, bell pepper, and garlic; sauté until softened, about 4 minutes. Add sliced Andouille sausage, diced smoked turkey, and the smoked turkey neck; brown for another 5‑6 minutes.

   Time: PT15M

   Temperature: 350°F

5. Combine Beans and Add Liquid

   Transfer the sautéed mixture to the large stockpot. Add the drained beans, 8 cups water, Cajun seasoning, hot sauce, and salt. Stir to combine and bring to a rolling boil.

   Time: PT15M

   Temperature: 212°F

6. Simmer Low and Add Turkey Neck

   Reduce heat to low, cover partially, and let the beans simmer gently for 2 hours 45 minutes, stirring occasionally. After the first 30 minutes, ensure the turkey neck is fully submerged; add a splash more water if needed.

   Time: PT2H45M

   Temperature: low simmer

7. Mash Some Beans for Creaminess

   Using the back of a wooden spoon or a potato masher, gently mash about 1/3 of the beans against the side of the pot until the mixture looks thick and creamy.

   Time: PT5M

8. Prepare Jalapeño Cornbread Batter

   In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine melted butter, egg, buttermilk, honey, and diced jalapeño. Pour the wet mixture into the dry ingredients and stir just until combined; the batter will be slightly lumpy.

   Time: PT10M

9. Bake the Cornbread

   Preheat the oven to 425°F. Lightly grease the 9×9‑inch baking pan and pour the batter in, spreading evenly. Bake for 20 minutes, or until the top is golden and a toothpick inserted near the center comes out clean.

   Time: PT20M

   Temperature: 425°F

10. Cook the Rice

    While the cornbread bakes, rinse 2 cups of white rice until water runs clear. Combine rice with 4 cups water in a saucepan, bring to a boil, then cover and simmer on low for 18‑20 minutes until water is absorbed. Fluff with a fork.

    Time: PT20M

    Temperature: 212°F

11. Finish and Serve

    Taste the beans and adjust salt or hot sauce if needed. Spoon a generous ladle of creamy red beans over a mound of white rice, place a warm slice of jalapeño cornbread on the side, and garnish with chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

10 g