Red Beans and Rice

Step 1

Rinse dry beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Let it sit overnight.

Step 2

Drain the soaked beans, rinse, set aside.

Step 3

Heat oil in a Dutch oven or large pot. Cut sausage and turkey into 1-inch chunks and add to oil, saute for about 3- 5 minutes, stirring frequently any browned bits off the bottom of the pot, until brown.

Step 4

Then add onions, garlic, celery, bell peppers, bay leaves, thyme, and sprig fresh thyme to the pot. Season vegetables with Creole seasoning, paprika, and cayenne, if using. Saute for about 5 minutes, or until vegetables start to wilt.

Step 5

Place the rinsed beans in the pot, stir, then pour in broth or water.

Step 6

Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 1 ½ -2 hours, stirring occasionally, or until beans are tender and slightly thickened.

Step 7

Note: Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick - somewhat creamy but not watery.

Step 8

Remove the bay leaves and thyme sprig.

Step 9

Taste and adjust for seasonings with pepper and salt if needed. Serve over cooked rice and garnish with green onions.