Bringing Grandma's recipes to your kitchen, one slice at a time.


Red beans and smoked turkey necks

For the beans:
1 pound red kidney beans, rinsed and sorted
6 tablespoons kosher salt, plus more for seasoning
4 quarts water
4 tablespoons vegetable or canola oil
1 large onion, finely chopped (about 1 1/2 cups)
1 green bell pepper, finely chopped (about 1 cup)
2 ribs celery, finely chopped (about 1 cup)
6 cloves garlic, minced (about 2 tablespoons)
1 jalapeño pepper, minced (about 2 tablespoons)
1 tablespoon minced fresh thyme leaves
3 bay leaves
1/2 teaspoon cayenne pepper
1 pound pulled or chopped smoked turkey, or 1 smoked turkey leg
8 cups homemade or store-bought low-sodium chicken or turkey stock
Freshly ground black pepper
For the rice:
5 cups water
3 tablespoons unsalted butter
2 1/2 cups long grain rice

1.For the beans: In a large pot or container, combine beans, salt, and water and stir until salt dissolves. Cover and let soak for 8 to 12 hours. Drain soaked beans.

2. Heat oil in a 5-quart Dutch oven over medium heat until shimmering. Add onion, bell pepper, celery, and a pinch of salt. Cook, stirring frequently, until onions are soft and translucent but not browned, about 7 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 2 minutes longer.

3. Add thyme, bay leaves, cayenne, stock, smoked turkey, and beans. Stir to combine. Increase heat to high and bring to a boil. Cover and reduce to a bare simmer. Cook until beans are very soft but not falling apart, 2 to 3 hours. If using smoked turkey leg, remove it now to let cool slightly, then remove skin and pull meat into fine pieces. Remove Dutch oven lid and increase heat to high. Cook beans at a hard simmer, stirring frequently, until broth is reduced to your liking. Add pulled drumstick meat back to pot if using. Season with salt and pepper.

4. For the rice: In the last half hour of bean-cooking, bring water and butter to a boil over high heat in a heavy-bottomed pot. Stir in rice, reduce to a bare simmer, and cover. Cook until rice is tender and liquid is fully absorbed, about 20 minutes. Serve beans ladled over a pile of rice.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?