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Crockpot Red Beans and Rice with Smoked Turkey Leg
Main

Crockpot Red Beans and Rice with Smoked Turkey Leg

8 h 20 minServes 8Nutri-Score C€
from @goodvibescooking1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • small red beans (sorted and rinsed)Pantry454 g
  • smoked turkey leg (rinsed)Meat1 piece
  • celery (chopped)Produce2 pieces
  • green bell pepper (chopped)Produce1 piece
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce6 pieces
  • butter (one block)Dairy113 g
  • chicken bouillonPantry30 g
  • smoked paprikaSpices7 g
  • onion powderSpices7 g
  • garlic powderSpices7 g
  • black pepperSpices6 g
  • chicken brothPantry1.9 litres
  • rice (cooked, for serving)Grains400 g
  • Louisiana hot sauce (for serving)Pantry30 ml

per serving

Nutrition

411kcal

Carbs
50 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Colander

step by step

Method

  1. Sort and rinse the beans

    • Pick through the beans and remove any stones, sticks or damaged beans.
    • Rinse the beans well under cold water and drain.
    Step 1

  2. Rinse the turkey leg

    • Rinse the smoked turkey leg under cold water.
    Step 2

  3. Load the slow cooker

    • Add the beans and the turkey leg to the slow cooker.
    • Add the chopped celery, green bell pepper, onion and garlic.
    • Add the butter and season with the chicken bouillon, smoked paprika, onion powder, garlic powder and black pepper.
    Step 3

  4. Add the broth and cook

    • Pour in the chicken broth.
    • Cover and cook until the beans are tender and the meat falls off the bone.
    Step 4

  5. Remove the bones and stir

    • Remove the turkey leg, discard the bones and skin, and shred the meat back into the pot.
    • Stir everything together, mashing a few beans to thicken the gravy.
    Step 5

  6. Serve

    • Spoon the beans and gravy over rice.
    • Finish with Louisiana hot sauce.
    Step 6
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