Description
A rich and hearty Southern-inspired dish featuring creamy red beans, smoky turkey sausage, and perfectly cooked rice simmered with bold spices for maximum flavor.
Ingredients
1 pound (450 g) dried red kidney beans
10 cups (2.4 liters) water
1 tablespoon olive oil
12 ounces (340 g) smoked turkey sausage, sliced
1 large yellow onion, finely chopped (about 1½ cups / 225 g)
1 green bell pepper, finely chopped (about 1 cup / 150 g)
2 celery stalks, finely chopped (about 1 cup / 120 g)
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
4 cups (960 ml) vegetable or chicken broth
2 cups (400 g) long-grain white rice
4 cups (960 ml) water
1 teaspoon salt
Instructions
Soak beans overnight in water. Drain and rinse.
Heat olive oil in a large pot. Brown turkey sausage for 4–5 minutes and set aside.
Sauté onion, bell pepper, and celery for 6–8 minutes. Add garlic and cook 1 minute.
Stir in thyme, oregano, smoked paprika, cayenne, salt, and black pepper.
Return sausage to pot. Add beans, broth, remaining water, and bay leaves.
Bring to a boil, reduce heat, and simmer partially covered for 1½–2 hours until tender.
Mash some beans for a creamier texture if desired.
Cook rice separately by simmering rice, water, and salt for 15–18 minutes.
Serve beans over rice and garnish as desired.
Notes
For a vegetarian version, omit turkey sausage and increase smoked paprika to 1½ teaspoons. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust cayenne pepper to control spice level.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 2 hours