Red Beans & Smoked Turkey

1 pound dried red beans

1 pound smoked turkey (choose from legs, wings, or neck)

1 onion, finely diced

1 bell pepper, finely diced

2 celery sticks, finely sliced

3 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp smoked paprika

A pinch of cayenne pepper (tailor to your heat preference)

Salt and black pepper, to season

6 cups chicken or vegetable stock

4 cups water

Cooked white rice, to plate

Fresh green onions, chopped (for that finishing touch)

Let's Get Cooking:

Prep the Beans: Kick-start by rinsing the red beans. Submerge them in water, setting them aside overnight. When you're ready to cook, drain and give them another rinse.

Flavor Foundation: Heat oil in a sizable pot over medium heat. Toss in the onion, bell pepper, and celery. Sauté until the trio becomes tender and the onion turns slightly golden.

Spice & All Things Nice: Introduce the smoked turkey into the pot, followed by garlic, bay leaves, thyme, oregano, paprika, cayenne, salt, and black pepper. Stir and sauté, letting the spices work their magic.

Beans, Broth & More: Add the pre-soaked beans to your pot. Next, pour in the stock and water, stirring to ensure a smooth mix.

Low & Slow: Crank up the heat till it boils, then dial it back to a gentle simmer. Pop on the lid, letting the mixture bubble away for 1.5 to 2 hours. The goal? Beans that are plush and creamy.

Turkey Time: Once cooked, fish out the turkey pieces. Ditch the skin and bones, shredding the meat. Plunge the shredded turkey back into the pot.

Final Flavors: Sample your creation, adjusting spices, salt, or pepper to hit that sweet spot.

Plate & Garnish: Spoon your luscious red beans and smoked turkey atop a bed of white rice. Sprinkle a handful of green onions to elevate the dish.

Serve hot and enjoy a taste of the South in every bite! 🍲