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EFK Red Beans, Rice & Smoked Turkey

EFK Red Beans, Rice & Smoked Turkey is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Red Beans, Rice & Smoked Turkey

Ingredients

1 lb dry red beans, sorted and rinsed

1 1/2–2 lb smoked turkey pieces

1 large onion, diced

3 celery stalks, diced

1 bell pepper, diced

5 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1 tsp smoked paprika

Cajun seasoning to taste, starting moderately

Kosher salt and black pepper to taste

8 cups water or unsalted/low-sodium chicken stock, plus more as needed

Cooked long-grain white rice for serving

Sliced green onions to finish

Chopped fresh parsley to finish

Hot sauce for the table, optional

Directions

Soak beans using the preferred overnight or quick-soak method if desired for the beans being used, then drain. In the black Staub Dutch oven, combine beans, smoked turkey, onion, celery, bell pepper, garlic, bay leaves, thyme, smoked paprika, moderate Cajun seasoning, and water or stock. Bring to a boil, then reduce to a steady gentle simmer. Cook partially covered, stirring periodically and adding hot liquid as needed, until beans are completely tender and the smoked turkey has flavored the pot, generally 2 to 2 1/2 hours depending on bean age and soaking method. Remove smoked turkey when tender enough to handle, discard skin/bones as appropriate, shred or chop the meat, and return it to the beans. Near the end of cooking, mash a portion of the beans against the side of the Staub and stir them back into the pot to create the characteristic creamy body without flour. Continue simmering until thick and creamy while leaving plenty of whole beans. Remove bay leaves. Taste before adding additional salt because smoked turkey and Cajun seasoning can contribute significant sodium. Adjust black pepper and seasoning. Serve generously over cooked long-grain white rice and finish with green onions and parsley. Offer hot sauce at the table so the base recipe remains family-friendly.

Soak beans using the preferred overnight or quick-soak method if desired for the beans being used, then drain. In the black Staub Dutch oven, combine beans, smoked turkey, onion, celery, bell pepper, garlic, bay leaves, thyme, smoked paprika, moderate Cajun seasoning, and water or stock. Bring to a boil, then reduce to a steady gentle simmer. Cook partially covered, stirring periodically and adding hot liquid as needed, until beans are completely tender and the smoked turkey has flavored the pot, generally 2 to 2 1/2 hours depending on bean age and soaking method. Remove smoked turkey when tender enough to handle, discard skin/bones as appropriate, shred or chop the meat, and return it to the beans. Near the end of cooking, mash a portion of the beans against the side of the Staub and stir them back into the pot to create the characteristic creamy body without flour. Continue simmering until thick and creamy while leaving plenty of whole beans. Remove bay leaves. Taste before adding additional salt because smoked turkey and Cajun seasoning can contribute significant sodium. Adjust black pepper and seasoning. Serve generously over cooked long-grain white rice and finish with green onions and parsley. Offer hot sauce at the table so the base recipe remains family-friendly.
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