Red Beans & Rice
Red beans and rice with smoked turkey is a comforting, flavorful dish that brings the essence of Southern cooking right to your table. Whether you’re feeding a crowd or enjoying a quiet meal, this recipe is sure to become a favorite in your home. With its rich, smoky flavor and satisfying texture, it’s a dish that’s perfect for any occasion. Enjoy every spoonful of this classic comfort food!
Servings: 6 servings
Equipment
- Dutch Oven Pot
Ingredients
- 1 lb dry red beans or 2 cans of red beans, drained and rinsed for a quicker option
- 1 smoked turkey leg or wing, if preferred
- 1 large onion diced
- 1 lb andouille sausage
- 1 bell pepper diced
- 2 tablespoon better than bouillon chicken
- 3 cloves garlic minced or 2 tbsps garlic paste
- 2 celery stalks diced
- 1-2 bay leaves
- 1 teaspoon dried thyme or fresh
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust to taste
- 4 cups chicken broth or water if you prefer
- 2 tablespoon vegetable oil
- Salt and black pepper to taste
- 2 cups long-grain white rice
- Chopped green onions and fresh parsley for garnish optional
For the Cornbread:
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- ⅓ cup milk
- 2 tablespoon sugar
- ¼ cup melted butter plus extra for greasing the pan
For the Honey Butter:
- ½ cup unsalted butter, softened 1 stick
- ¼ cup honey
- ¼ cup powdered sugar optional, for added sweetness
- Pinch of salt
Instructions
Prepare the Beans:
- If using dry beans, rinse them thoroughly and soak them overnight in plenty of water. If you’re short on time, a quick soak method can be used by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
- Next, prep the cajun trinity (onions, bell pepper, and celery). Dice each ingredient into equal size pieces.
- Next, dice your Andouille sausage and defrost the smoked turkey if it is frozen when you get it from the store (this will help it cook faster)
- In your dutch oven, add a touch of cooking oil and the andouille sausage. Give this some time over medium heat to render fat and crisp up.
- Once the andouille sausage is cooked, remove it with a slotted spoon and set aside until later.
- Add your cajun trinity into the pot with the sausage fat.
Sauté the Vegetables:
- While the turkey is simmering, heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. Season to taste.
- Next, add your broth, fresh herbs, and smoked turkey to the dutch oven along withy our beans.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and the mixture has thickened. Adjust seasoning as needed.
Cornbread (optional...kind of)
- Meanwhile, while that is simmering, it’s time to prep our cornbread. I have recipes to make this from scratch too, but here is a nice and simple one for you as a bonus.
- When you use Jiffy Corn Muffin Mix, you get a quick and easy way to enjoy this comfort food. Adding sugar makes the cornbread a bit sweeter, and a homemade honey butter takes it to the next level of deliciousness.
Preheat the Oven:
- * Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similar-sized pan with butter or non-stick spray.
Prepare the Cornbread Batter:
- * In a medium bowl, combine the Jiffy Corn Muffin Mix, sugar, egg, milk, and melted butter. Mix until just combined—be careful not to overmix, as this can make the cornbread tough.
Bake the Cornbread:
- * Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make the Honey Butter:
- * While the cornbread is baking, prepare the honey butter. In a medium bowl, beat the softened butter until creamy. Gradually mix in the honey until fully incorporated. If you prefer a sweeter honey butter, you can add powdered sugar to taste. Add a pinch of salt if desired and mix until smooth.
Back to the Beans:
- Once the beans are tender, I like to use a potato masher to mash about ⅓ of the beans in the pot. This will thicken your consistency up - but this step is optional.
Cook the Rice:
- While the beans are cooking, prepare the rice according to the package instructions. Long-grain white rice works best for this dish as it’s fluffy and separates easily.
Serve:
- Spoon a generous serving of the red beans mixture over a bed of rice. Garnish with chopped green onions and fresh parsley if desired.
Notes
Preheat oven to 400 degrees for cornbread after beans have soaked
Tips for Success
- Flavor Development: For even more depth of flavor, consider cooking the beans a day ahead and letting them sit overnight. The flavors will meld together beautifully.
- Consistency: If you prefer a thicker consistency, you can mash some of the beans with a spoon or potato masher during the last 30 minutes of cooking.
- Leftovers: This dish often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 1094kcal | Carbohydrates: 89g | Protein: 57g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1760mg | Potassium: 1782mg | Fiber: 13g | Sugar: 26g | Vitamin A: 1652IU | Vitamin C: 31mg | Calcium: 154mg | Iron: 9mg
