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CookjngMama - Red Beans and Rice

Red Beans and Rice

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Side Dish
Cuisine: Southern
Ingredients Method Video

Ingredients
  

  • 2 cups rice washed
  • 4 cups water
  • 16 oz dark red kidney beans canned
  • 8 oz light red kidney beans canned
  • 3 cups chicken broth
  • 1 smoked turkey leg
  • 1 celery stick diced
  • 1/4 yellow onion diced
  • 1/4 red bell pepper diced
  • 1/4 orange bell pepper diced
  • 1/4 yellow bell pepper diced
  • 1 tbsp salted butter
  • 2 tbsp vegetable oil
  • 2 tbsp all purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp chicken Bouillon
  • 1/4 tsp Tony’s creole seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp season salt

Method
 

Prep the Turkey & Beans
  1. Remove the meat from the smoked turkey leg, discard the bone, and chop the meat into small bite-sized pieces.
  2. Drain and rinse cans of kidney beans. Set aside.
Sauté the Vegetables
  1. In a large heavy-bottom pot or Dutch oven, heat butter and vegetable oil over medium heat (about 350°F).
  2. Add diced celery, yellow onion, and all bell peppers. Sauté 4–6 minutes, stirring occasionally, until softened and slightly translucent.
Add the Turkey & Seasonings
  1. Stir in the chopped smoked turkey. Add garlic powder, chicken bouillon, Tony’s creole seasoning, black pepper, and season salt.
  2. Cook 1–2 minutes to toast the spices and coat everything evenly.
Add Beans & Liquid
  1. Add drained kidney beans and chicken broth. Stir in all purpose seasoning.
  2. Increase heat to medium-high and bring to a steady boil (small rolling bubbles).
Simmer
  1. Once boiling, cover with a lid and reduce heat to low (gentle simmer around 200°F).
  2. Cook 25–30 minutes, stirring occasionally to prevent sticking.
Creamy Finish
  1. Turn off heat. Use an immersion blender to partially blend the beans directly in the pot until thick and creamy but still slightly chunky.
Serve
  1. Spoon hot red beans over freshly cooked white rice and serve warm.