Red Beans and Rice

Yum
Did you know that red beans are the best antioxidant source of any food? (Here's some information about antioxidants and why they're good for you.) Red beans with rice also falls into my definition of great comfort food, perfect for the wintery weather that we've been having lately. I fixed a variation of this recipe over the past cold, wet weekend and it warmed us up nicely - and tasted great, too! (I didn't have access to a smoked turkey wing, so I used more traditional smoked sausage. I suppose it wasn't as healthy that way, but it still tasted good - and I used brown rice to help make up the difference.)

Red Beans & Smoked Turkey

1 lb (500g) dried red beans
1/2 cup (120mL) chopped celery
1 cup (120mL) chopped onion
1 Tbsp. (15mL) Mrs. Dash® Extra Spicy Seasoning Blend
1 Tbsp. (15mL) Mrs. Dash® Mesquite Grilling Blend™
1 Qt. (1L) cold water
1 lb (500g) smoked turkey wing (1 medium wing) or drumstick
3 cups (750mL) rice

Sort and wash beans. Place beans in 4 Qt. (3L) Dutch oven; cover with water 2 inches above beans. Soak for 30 minutes or overnight. Drain.

Add celery, onion, Mrs. Dash® Seasoning Blends, turkey wing and water to a 4 Qt. (3L) Dutch oven. Bring mixture to a boil. Reduce heat; cover, cook over low heat 2 to 3 hours or until beans and turkey are tender. Remove turkey wing; cut meat from bone; mix meat into beans.

Cook rice. Toss rice with 1 Tbsp. (15mL) Mrs. Dash® Extra Spicy if extra spice is desired.

To read the recipe with its complete nutritional information, go to the Mrs. Dash website. I love Mrs. Dash® seasonings and now there are so many variations, there's bound to be one that's perfect for whatever you're cooking.

The smoked turkey sounds wonderful, so if you prepare this with the turkey, please leave a comment here and let me know how you liked it!

1 comment:

  1. making this recipe with a smoked turkey drumstick is great. I come for good ole South Carolina stock and though I typically would use a ham hock, one of my dear friends doesn't eat beef or pork, and wanted to enjoy this dish. I soaked the beans overnight and boiled them with a thawed smoked turkey leg, realizing that I hadn't had any non-pork sausage in the house (oops...usually SC people keep pork products all year round frozen).

    I cooked the red beans with the smoked turkey leg. I sauteed some yellow onion slicked, chopped celery and seasoned the beans (always season red beans during cooking or they'll have no taste at all when they're done). I used a southern style season salt along with the Mrs. Dash since I don't like to use too much salt but had to use more than salt-free seasoning in this dish. Smoked turkey legs are not as salty as the wings or smoked pork products so it really did well.

    Red beans and rice is almost always better the 2nd day (the day after you make it and season it)....just how it is with southern food.

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