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red beans and rice chef kolby kash

Red Beans and Rice

5 from 11 votes
Delight in the savory flavors of the South with our Red Beans and Rice recipe, featuring the richness of red kidney beans, the smokiness of Andouille sausage, and the hearty goodness of turkey wings. This classic dish, seasoned to perfection, is a celebration on a plate, perfect for bringing friends and family together.
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Prep Time 15 minutes
Cook Time 3 hours
Servings: 8 people
Course: Main Course, Side Dish
Cuisine: Cajun, Creole, Southern
Calories: 450
Ingredients Method Video Notes

Ingredients
  

  • 1 lb red kidney beans soaked overnight
  • 1 lb andouille sausage
  • 2 turkey wings
  • 1 large onion chopped
  • 3 celery stalks diced
  • 2 bell peppers diced
  • 6 garlic cloves minced
  • 4 bay leaves
  • 6 cups chicken stock
  • 1 tbs hot sauce
  • 1 tbs Bayou City All Purpose Seasoning
  • 1/2 tbs Bayou City Garlic Pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp creole seasoning
  • 1 tsp dried thyme
  • salt and pepper to taste
  • cooked white rice for serving
  • green onion for serving

Method
 

  1. Drain and rinse the soaked (over night) red kidney beans.
  2. In a large pot, cook Andouille sausage until browned. Remove excess fat.
  3. Add onion, celery, bell pepper, and garlic to the skillet. Sauté until vegetables are softened.
  4. Add beans, chicken stock, turkey wings, and bay leaves to the pot with the sausage and vegetables.
  5. Season with bayou city seasonings, onion powder, thyme, paprika, salt, and pepper. Stir well.
  6. Bring to a boil, then reduce heat to simmer. Cover and cook until beans and turkey wings are tender (approximately 2.5 hours).
  7. Remove turkey wings from the pot and separate the meat from the bones. Add the meat back to the pot and continue to let simmer, uncovered, for 30-45 more minutes until all the liquid has absorbed and the red beans thicken. (I also add one of the bones back to the pot to get all that flavor, optional)
  8. Taste and adjust seasonings according to your preference.
  9. Serve the Red Beans and Rice over a bed of white rice.Garnish with chopped green onions.
Slow Cooker Method
  1. Add onion, bell pepper, celery, and garlic to the slow cooker.
  2. Stir in Creole seasoning, smoked paprika, cayenne, and bay leaves.
  3. Nestle the sliced Andouille sausage into the vegetables and let them brown a bit. (this is also where you can add turkey wings if you want)
  4. Place rinsed dried red beans in the slow cooker. (Optional (if time allows): soak beans overnight in plenty of water — this shortens cook time and improves texture.)
  5. Pour in chicken broth so that the beans are covered by about 1 inch of liquid. (about 4 cups) Stir gently to combine.
  6. Low Setting: Cook 8 hours. High Setting: Cook 4–6 hours(Beans should be tender and creamy, not mushy — adjust timing based on your slow cooker)
  7. Once the beans are soft and saucy, remove the bay leaves.
  8. If the mixture is too thin, mash a cup of beans against the side and stir — this naturally thickens the sauce.
  9. Adjust seasoning with salt, pepper, and more Creole seasoning if needed.
  10. Spoon over hot cooked white rice. Garnish with chopped green onions and parsley for brightness.

Video

Notes

  • This dish develops even more flavor when refrigerated overnight.
  • If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce.
  • Ensure the turkey wings are fully cooked and tender before serving.
  • Red Beans and Rice freeze well for future quick and delicious meals.
  • If you're short on time and need to quickly soak red beans, you can use the "quick soak" method. Allow the beans to boil rapidly for about 2 minutes. After boiling, remove the pot from the heat. Cover the pot with a lid and let the beans sit in the hot water for 1 hour. After the soaking period, drain the beans and rinse them thoroughly under cold water.