Red Beans and Rice
Servings
6-8
servingsTotal time
11
hoursIngredients
1 lb dried red beans, soaked and rinsed
2 tbsp neutral oil
1/2 lb andouille sausage, sliced
1 lb smoked turkey necks
1 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
4 garlic cloves, minced
1/4 cup butter
1/4 cup flour
4 cups chicken stock
2 bay leaves
cooked white rice, for serving
freshly chopped parsley, for garnish
- Spices
1 tsp salt
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper
Directions
- Add the beans to a large bowl and cover them with water. Loosely cover with a lid or towel and soak overnight. (If soaking for longer than 8 hours, place the bowl in the fridge to prevent fermentation)
- Add 2 tbsp of oil to a pot over medium-high heat. Sauté the andouille sausage for 5-7 minutes, then set aside.
- Add in the smoked turkey necks and sauté for 5 minutes. Remove, then set aside.
- Next, add the onion, bell pepper, and celery. Cook for 5-7 minutes, or until softened. Add in the garlic and cook until fragrant.
- Make a well in the middle of the pot, then add the butter. Once melted, sprinkle in the flour and whisk immediately.
- Sprinkle in the spices and stir everything together.
- Add in the rinsed beans, smoked turkey, andouille sausage, and chicken stock. Add the bay leaves and bring everything to a simmer.
- Once simmering, cover and continue cooking for 2 hours.
- Remove the bay leaves and smoked turkey necks. Separate and shred the meat from the neck bones. Add the meat back into the pot and continue simmering, uncovered for 15 minutes to thicken.
- Serve with cooked white rice and garnish with freshly chopped parsley.