EFK Red Beans, Rice & Smoked Turkey

Directions

1. Soak beans using the preferred overnight or quick-soak method if desired for the beans being used, then drain. In the black Staub Dutch oven, combine beans, smoked turkey, onion, celery, bell pepper, garlic, bay leaves, thyme, smoked paprika, moderate Cajun seasoning, and water or stock. Bring to a boil, then reduce to a steady gentle simmer. Cook partially covered, stirring periodically and adding hot liquid as needed, until beans are completely tender and the smoked turkey has flavored the pot, generally 2 to 2 1/2 hours depending on bean age and soaking method. Remove smoked turkey when tender enough to handle, discard skin/bones as appropriate, shred or chop the meat, and return it to the beans. Near the end of cooking, mash a portion of the beans against the side of the Staub and stir them back into the pot to create the characteristic creamy body without flour. Continue simmering until thick and creamy while leaving plenty of whole beans. Remove bay leaves. Taste before adding additional salt because smoked turkey and Cajun seasoning can contribute significant sodium. Adjust black pepper and seasoning. Serve generously over cooked long-grain white rice and finish with green onions and parsley. Offer hot sauce at the table so the base recipe remains family-friendly.