Red Beans and Rice (Print Version)

# Ingredients:

01 - 1 lb red kidney beans, soaked overnight
02 - 1 lb andouille sausage
03 - 2 turkey wings
04 - 1 large onion, chopped
05 - 3 celery stalks, diced
06 - 2 bell peppers, diced
07 - 6 garlic cloves, minced
08 - 4 bay leaves
09 - 6 cups chicken stock
10 - 1 tbs hot sauce
11 - 1 tbs Bayou City All Purpose Seasoning
12 - 1/2 tbs Bayou City Garlic Pepper
13 - 1 tsp smoked paprika
14 - 1 tsp onion powder
15 - 1 tsp creole seasoning
16 - 1 tsp dried thyme
17 - Salt and pepper, to taste
18 - Cooked white rice, for serving
19 - Green onions, chopped, for garnish

# Instructions:

01 - Drain and rinse the red kidney beans that have been soaking overnight. This removes excess starch and the soaking liquid that contains oligosaccharides (which can cause digestive discomfort).
02 - Slice the andouille sausage into rounds or half-moons. In a large, heavy-bottomed pot or Dutch oven, cook the sausage over medium heat until browned, about 5-7 minutes. The sausage will release flavorful oils that will form the base of your dish. Remove excess fat if desired, but leave some for flavor.
03 - Add the chopped onion, diced celery, diced bell peppers, and minced garlic to the pot with the sausage. This aromatic combination is known as the 'holy trinity' in Cajun cooking, plus garlic. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
04 - Add the drained beans, chicken stock, turkey wings, and bay leaves to the pot with the sausage and vegetables. The turkey wings will add richness and depth of flavor as they cook.
05 - Add the Bayou City All Purpose Seasoning, Bayou City Garlic Pepper, hot sauce, smoked paprika, onion powder, creole seasoning, dried thyme, salt, and pepper. Stir well to combine all ingredients and distribute the seasonings evenly.
06 - Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook, stirring occasionally, until both the beans and turkey wings are tender, approximately 2.5 hours. The beans should be soft but still hold their shape.
07 - Once the turkey wings are tender, remove them from the pot and transfer to a plate or cutting board. When cool enough to handle, separate the meat from the bones. Shred or chop the meat into bite-sized pieces and return it to the pot. If desired, add one of the bones back to the pot for additional flavor.
08 - Continue to simmer the beans uncovered for an additional 30-45 minutes, stirring occasionally. This allows excess liquid to evaporate and the mixture to thicken naturally as some beans break down. For an even creamier texture, mash some of the beans against the side of the pot with the back of a spoon.
09 - Taste the red beans and adjust the seasonings according to your preference. Add more salt, pepper, or hot sauce if desired. Remove and discard the bay leaves and any turkey bones before serving.
10 - Serve the hot Red Beans over a bed of freshly cooked white rice. Traditionally, the rice is placed in the bowl first and the beans spooned over top. Garnish with freshly chopped green onions for color, flavor, and texture.

# Notes:

01 - This dish develops even more flavor when refrigerated overnight, making it perfect for meal prep.
02 - For a quicker bean preparation, use the "quick soak" method: boil beans for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining and rinsing.
03 - Red Beans and Rice freezes exceptionally well for future quick meals.

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