Red Beans and Rice

Ingredients

• 1 pound Dried Red Kidney Beans (soaked overnight in plenty of water, then drained)
• 1 pound Andouille Sausage (sliced into 1‑inch rounds)
• 1 pound Smoked Turkey Necks (trim excess fat)
• 1 pound Smoked Turkey Wings
• 1 Green Bell Pepper (diced)
• 1 Yellow Onion (medium, diced)
• 2 Celery Stalks (diced)
• 6 cups Chicken Broth (low‑sodium, enough to cover meat and veggies)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade)
• 2 Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• to taste Salt
• to taste Black Pepper
• 2 cups White Rice (uncooked, rinsed)
• 2 tablespoons Vegetable Oil (for searing)

Instructions

1. Soak the Beans

   Rinse 1 lb dried red kidney beans, place them in a large bowl, cover with several inches of water and let soak overnight (8‑12 hours). Drain and set aside.

   Time: PT8H

2. Prep the Aromatics & Sausage

   Dice the bell pepper, onion, and celery (the classic "holy trinity"). Slice the Andouille sausage into 1‑inch rounds.

   Time: PT10M

3. Sear Sausage

   Heat 2 Tbsp vegetable oil in a Dutch oven over medium‑high heat. Add the sausage slices and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: Medium‑high

4. Brown Turkey Pieces

   In the same pot, add the smoked turkey necks and wings. Sear until they develop a deep brown crust, about 5 minutes per side. Remove and set aside with the sausage.

   Time: PT5M

   Temperature: Medium‑high

5. Sauté the Holy Trinity

   Add the diced bell pepper, onion, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Broth and Simmer Turkey

   Return the sausage, turkey necks, and wings to the pot. Pour in 6 cups chicken broth, ensuring the meat is fully covered. Bring to a gentle boil, then reduce to a simmer and cook on medium‑high for 2 hours, or until the turkey is falling off the bone.

   Time: PT2H

   Temperature: Medium‑high

7. Add Soaked Beans and Seasonings

   Remove the turkey pieces and set aside. Add the drained beans to the pot, then stir in Cajun seasoning, bay leaves, thyme, smoked paprika, salt, and pepper. Cover and simmer on medium‑low for 2 hours, stirring occasionally.

   Time: PT2H

   Temperature: Medium‑low

8. Shred the Turkey

   While the beans finish cooking, pull the meat off the turkey necks and wings; it should shred easily. Discard bones and any excess fat.

   Time: PT10M

9. Combine Turkey and Beans

   Return the shredded turkey to the pot. Stir to distribute evenly and let the mixture cook on medium for another 30‑45 minutes, allowing flavors to meld.

   Time: PT40M

   Temperature: Medium

10. Cook the Rice

    While the beans finish, rinse 2 cups white rice until water runs clear. Cook according to package directions (usually 1 cup rice to 2 cups water, simmer 15‑20 minutes). Keep warm.

    Time: PT20M

    Temperature: Medium

11. Serve

    Ladle generous portions of red beans over a bed of white rice. Garnish with chopped green onions or hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g