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There’s something deeply comforting about a pot of red beans and rice slowly simmering on the stove. It’s hearty, humble, and full of the smoky, spicy flavors that define Louisiana cooking. This dish has roots that run deep in Creole tradition — simple ingredients turned into something unforgettable through time, care, and love.
This version uses a smoked turkey leg for that rich, savory depth and swaps plain water for homemade chicken stock to elevate the flavor even more. Every bite is creamy, smoky, and packed with soul.
The Story Behind the Dish
Red beans and rice became a staple in New Orleans for good reason. Mondays were traditionally wash day — a time when families needed a meal that could cook itself while chores were being done. Dried beans soaked overnight were simmered slowly with leftover ham or sausage, and by the end of the day, dinner was ready.
This recipe stays true to that spirit. It’s low and slow cooking at its best — letting the flavors build and the beans turn perfectly tender in a rich, flavorful broth.
Ingredients
- 1 pound red kidney beans
- 1 smoked turkey leg or wing
- 2 tablespoons olive oil, divided
- 1 pound andouille sausage, sliced
- 1 onion, chopped
- 2–3 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf
- 1 clove garlic, pressed
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 2 cups homemade chicken stock (plus additional water as needed)
- Hot cooked white rice, for serving
- Sliced green onions, for garnish
Instructions
1. Soak the Beans
Sort through the beans, removing any debris or broken pieces. Rinse well and place in a large bowl. Cover with water by about two inches and soak overnight. This helps soften the beans and ensures even cooking.
Hot Flash (Quick Soak) Option:
If you don’t have time to soak overnight, place the sorted and rinsed beans in a large pot and cover with water by two inches. Bring to a boil and let it roll for 2 minutes. Remove from heat, cover the pot, and let the beans sit for 1 hour. After that, drain and rinse before continuing with the recipe as directed.
2. Sauté the Vegetables and Sausage
In a 5-quart Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion, celery, and green bell pepper — the famous Cajun “holy trinity.” Sauté until the vegetables begin to soften. Add the garlic and cook for another minute.
Stir in the sliced andouille sausage and cook until lightly browned, letting the fat render and flavor the base of the dish.
3. Combine and Simmer
Add the soaked beans and their soaking liquid to the pot, followed by the smoked turkey leg or wing, bay leaf, cayenne, and cumin. Pour in two cups of homemade chicken stock, then add enough water to cover the beans by about an inch.
Bring to a gentle boil, then reduce the heat to low and let the pot simmer uncovered for several hours, stirring occasionally.
4. Check for Tenderness
The beans are ready when they’re soft and creamy, and the liquid has thickened into a rich, flavorful sauce. If the mixture thickens too much, add more stock or water as needed.
5. Finish and Serve
Remove the turkey leg or wing, shred any meat, and return it to the pot. Adjust seasoning to taste.
Serve hot over fluffy white rice and garnish with sliced green onions.
Tips for the Best Red Beans and Rice
- Use homemade stock if you can. It adds depth and richness that water or boxed broth can’t match.
- Don’t rush the simmer. Slow cooking allows the beans to break down naturally and develop a creamy consistency.
- Smoked meats make a difference. If you can’t find smoked turkey, ham hocks or smoked sausage work beautifully.
- Make it your own. Adjust the spice level with more cayenne or a few dashes of hot sauce toward the end.
Variations
- Vegetarian Version: Skip the turkey and sausage, and use vegetable stock instead. Add smoked paprika or liquid smoke for that classic flavor.
- Spicy Kick: Add diced jalapeños or a teaspoon of Cajun seasoning for extra heat.
- Creamier Texture: Mash a few beans against the side of the pot during simmering for a thicker consistency.
Serving Suggestions
Red beans and rice is a meal on its own, but it pairs beautifully with:
- Buttery cornbread or biscuits
- Fried catfish or blackened chicken
- A crisp green salad with vinaigrette
Serve it with a few dashes of hot sauce and a tall glass of sweet tea for the full Southern experience.
Storage and Reheating
Leftovers keep well and taste even better the next day as the flavors meld together.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of stock or water to loosen if needed.
Authentic Red Beans and Rice
Ingredients
- For the Beans:
- 1 pound red kidney beans
- 1 smoked turkey leg or wing
- 2 tablespoons olive oil divided
- 1 pound andouille sausage sliced
- 1 onion chopped
- 2 –3 ribs celery chopped
- 1 green bell pepper chopped
- 1 clove garlic pressed
- 1 bay leaf
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- 2 cups homemade chicken stock plus additional water as needed
- For Serving:
- Hot cooked white rice
- Sliced green onions for garnish
Instructions
- Sort and rinse the beans thoroughly. Place them in a large bowl, cover with water by about two inches, and soak overnight.Hot Flash (Quick Soak) Option:If you don’t have time to soak overnight, place the sorted and rinsed beans in a large pot and cover with water by two inches. Bring to a boil and let it roll for 2 minutes. Remove from heat, cover the pot, and let the beans sit for 1 hour. After that, drain and rinse before continuing with the recipe as directed.
- In a 5-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, celery, and green pepper. Sauté until softened, then add garlic and cook for another minute.
- Stir in andouille sausage and cook until browned.
- Add the soaked beans and their soaking liquid, smoked turkey leg or wing, bay leaf, cayenne, and cumin. Pour in 2 cups of homemade chicken stock and enough water to cover the beans by about an inch. Bring to a gentle boil, then reduce heat to low and simmer uncovered.
- Simmer for 2–3 hours, stirring occasionally, until beans are soft and creamy. Add more stock or water if needed.
- Remove the turkey leg or wing, shred the meat, and return it to the pot. Taste and adjust seasoning.
- Serve over hot rice and top with sliced green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Never like red beans and rice till I made this recipe. Thanks AB