Red Beans and Rice With Smoked Turkey Recipe

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.

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.

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.

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.