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Red Beans and Rice
2 lbs dried red kidney beans
2-3 Smoked Turkey Legs (cut in 3 pieces), Wings or Necks
1 large onion, chopped
2 cloves garlic (optional)
1/2 cup chopped celery
1 teaspoon Texas Pete's Hot Sauce (or to taste)
2 teaspoons seasoned salt
1/2 teaspoon thyme
2 bay leaves
smoked sausage links
(*Note: This recipe is doubled to allow for freezing)
Wash beans, discarding rocks, etc. Soak beans overnight in water to cover. In the morning, rinse beans, set aside.
Place Turkey parts, onion, garlic, celery, thyme and bay leaves in slow cooker. Add the soaked and rinsed beans and sprinkle on the hot sauce. Add water to slow cooker until beans are covered. Cook on high one hour, switch to low for 7-8 or until beans are tender and cooked through. When done, remove 1 cup of cooked beans, mash to a paste, add back to slow cooker and stir.
Serve beans over rice with smoked sausage links and additional hot sauce.
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