Red Beans and Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 66
- Sodium
- 444
- Total: 3 hr 15 min (plus soaking time)
- Active: 25 min
Ingredients
1/2 pound dried red kidney beans, soaked overnight
1 tablespoon vegetable oil
1 tablespoon unsalted butter
One 13-ounce package smoked turkey sausage, halved and sliced
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 teaspoons Creole seasoning
1 teaspoon kosher salt
1 smoked turkey wing
1 bay leaf
Hot cooked rice, for serving
Sliced green onions, for sprinkling
Directions
- Drain and rinse the beans. Set aside.
- Heat the oil and butter in a Dutch oven over medium-high heat until the butter melts. Add the sausage and cook until browned, 8 to 10 minutes. Remove the sausage from the Dutch oven and set aside.
- Add the onion, bell pepper, celery and garlic. Stir in the Creole seasoning and salt and cook until the vegetables begin to soften, about 8 minutes.
- Add the beans, turkey wing and enough water to cover by 2 1/2 inches. Add the bay leaf.
- Bring to a boil. Cover, reduce the heat and simmer until the beans are tender, 2 to 2 1/2 hours. Remove the turkey wing. Remove the skin and shred the meat. Remove the bay leaf and stir in the turkey bone and meat. Keep warm until ready to serve. Spoon the beans over the hot cooked rice and sprinkle with green onions before serving.