Dad’s Red Beans & Rice

Growing up, Chef Todd Richards treasured his dad’s beans, each bite deliciously creamy and filled with chunks of tender turkey. An ode to his father’s recipe, these beans are best served over rice with a side of cornbread for a meal all their own. Read more about Chef Todd’s memories of the beans he grew up with here

Dad’s Red Beans & Rice
Makes 8 to 10 Servings
Courtesy of:
  • 2 tablespoons vegetable oil
  • 1 pound smoked turkey wings
  • 1 large yellow onion, small diced
  • 2 medium green bell peppers, seeded and small diced
  • 3 stalks celery, small diced
  • 12 cups cold water
  • 1 cup dry white wine
  • 1 pound dried red kidney beans, soaked overnight
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • 1½ teaspoons crushed red pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon dried thyme
  • 2 teaspoons kosher salt
  • Hot cooked rice and cornbread, to serve
  • Garnish: lemon zest, finely chopped green onion
  1. In a large stockpot, heat oil over medium heat. Add smoked turkey wings, onion, bell pepper, and celery; cook for 5 minutes. Add 12 cups cold water and wine; cook for 45 minutes.
  2. Using a ladle, skim off any solids floating to top. Add soaked beans, bay leaves, parsley, red pepper, black pepper, chili powder, curry powder, and thyme; cook until beans are fully cooked and tender but not mushy, about 1½ hours. Stir in salt.
  3. Remove from heat. Let stand for 30 minutes; while standing, use tongs to pull turkey meat from bone, and return to pot. Discard bones. Serve beans over rice with cornbread. Garnish with zest and green onion, if desired.



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