Main
One-Pot Red Beans and Rice
1 h 15 minServes 6Nutri-Score C€
C
1 h 15 min
1 h 15 minOne-Pot Red Beans and Rice
what you need
Ingredients
dark red beans (canned, drained)Pantry800 g- light red beans (canned, drained)Pantry400 g
white onion (diced)Produce1 piece
green bell pepper (diced)Produce1 piece- red bell pepper (diced, optional)Produce1 piece
- celery stalks (chopped)Produce3 pieces
garlic (minced)Produce3 pieces
smoked beef sausage (sliced)Meat200 g- smoked turkey leg (whole)Meat1 piece
- turkey bacon (chopped)Meat120 g
butterDairy30 g
waterOther960 ml
paprikaSpices7 g
garlic powderSpices8 g
cayenne pepperSpices2 g
thymeSpices1 g
black pepperSpices7 g- chicken bouillon powderPantry20 g
white rice (cooked, for serving)Grains400 g
per serving
Nutrition
442kcal
- Carbs
- 55 g
- Proteins
- 22 g
- Fat
- 15 g
what you’ll use
Tools
Stockpot- Stovetop
wooden spoon
step by step
Method
- Step 1
Prep the vegetables
- Dice the green and red bell peppers, the white onion and the celery.
- Mince the garlic.
- Cuts don't need to be perfect.
- Step 2
Brown the turkey bacon and sausage
- In a hot pot, sauté the turkey bacon.
- Add the sliced beef sausage and cook until browned.
- Remove the sausage and bacon and set aside.
- Step 3
Sauté the vegetables
- Melt the butter in the same pot.
- Add the onion, bell peppers, celery and garlic and sauté, scraping the bottom of the pot.
- Step 4
Simmer the turkey leg with the vegetables
- Add the smoked turkey leg and the water.
- Cover and cook until the turkey leg is tender.
- Step 5
Add the beans and spice blend
- Add the canned dark and light red beans and stir everything together.
- Stir in the paprika, garlic powder, cayenne pepper, thyme, black pepper and chicken bouillon powder.
- Return the reserved sausage and bacon to the pot.
- Step 6
Simmer and thicken
- Cover and let simmer.
- Smash some of the beans against the pot to create a thick gravy.
- Step 7
Serve
- Serve the red beans over white rice, with corn bread on the side.