Red Beans & Rice

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Red Beans & Rice is a universal, nutritious staple across so many cultures and one of my favorite comfort foods. In New Orleans, this Monday night staple was cooked in a flavorful stock with Sunday’s left-over ham bone, the holy trinity of celery, onion, and bell pepper, and served with fluffy, long-grain white rice. Some variations include the use of smoked meat such as turkey neck, turkey wings, ham hock, or even meatless options. Whether you enjoy it as is or pair it with fried fish or fried chicken, it’s guaranteed to fill your belly.  

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Red Beans & Rice

Ingredients

• 1 Pound Small Red Kidney Beans 

• 1.25-1.50 Pounds Smoked Turkey Necks (can substitute with smoked ham hocks)

• 8 Cups Water

• 1.5 Tablespoons Paesh LaBon Seasoning

• 1 Tablespoon Onion Powder

• 1/4 Teaspoon Crushed Red Pepper Flakes (optional)

• 2 Large Garlic Cloves, Minced

• 2 Bay Leaves

• 2-3 Sprigs of Fresh thyme (can substitute with 1 teaspoon of dried thyme)

• 3 Celery Stalks ( reserve 1/4 cup small diced celery)

• 1 Med White Or Yellow Onion (reserve 1/4 cup small diced onion)

• 1 Green Bell Pepper (reserve 1/4 cup small diced bell pepper)

  
  

Let’s Create.

1. Add water and smoked turkey necks to a large stock pot. Cover and cook on low heat for 2.5 hours. 

2. Add red beans to a large stainless steel bowl. Cover with water to soak for ~2.5 hours while the smoked turkey is cooking.

3. Add soaked red beans to the pot. Cook for 1 hour.

4. Small dice ~1 celery stalk to yield 1/4 cup of celery. Leave the remaining celery in large, uncut stalks for easy removal later.  Small dice ~1/4 medium onion and leave the remaining onion uncut for easy removal. Small dice 1/4 of a green bell pepper and leave the remaining uncut for easy removal. Alternative: If preferred, you can small-diced all vegetables.

5. Remove smoked turkey meat and set aside. 

6. Add all seasonings, herbs, and vegetables. Cook for 1-1.5 until beans are tender.

7. Separate meat from bone. 

8. If applicable, remove large chunks of cooked vegetables only.  

9. Remove ~1-1.5 cups of cooked red beans. Use the back of a wooden spoon or immersion blend to blend beans until a smooth paste is formed.

10. Add separated smoked meat to the pot of beans.

11. Add smashed/pureed beans to the pot to thicken until your liking. 

12. Served with white rice. Garnish with green onions and fried andouille sausage.

     

Enjoy!