Red Beans and Rice is a staple meal in New Orleans. Kenneth Temple spent 7 years perfecting his take on this dish!
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Hailing from New Orleans, Chef Kenneth Temple's cooking design is motivated deeply by his southern roots and the blend of cultures that make up standard New Orleans cuisine. Join him in the kitchen area as he teaches us how to make gumbo, jambalaya and more favorites.
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Red Beans and Rice
RECIPE THANKS TO KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 minutes
Yield: 8 servings
Active ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 big Spanish or white onion, chopped
1 bell pepper, sliced
1 teaspoon dried thyme
8 cloves garlic, carefully chopped
2 bay leaves
2 pounds dark red kidney beans, drenched over night and drained pipes (see Cook's Note).
2 pounds smoked turkey sausage, sliced 1/4 inch thick.
2 tablespoons Worcestershire sauce.
Kosher salt and newly ground black pepper.
2 teaspoons cayenne pepper.
2 teaspoons ground cumin.
2 teaspoons garlic powder or granulated garlic.
3 cups prepared white or wild rice.
1 lot green onions (3 to 4 bulbs), sliced 1/4 inch-thick.
1/2 cup chopped fresh flat-leaf parsley.
Hot sauce, for serving.
Garlic bread, for serving.
Instructions.
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a big pot. Cover with water and give a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Give a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Get rid of the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook up until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to completely cover the beans (about 8 cups) and reserve any staying stock. Bring to a boil, then cover and minimize the heat to low. Cook, stirring sometimes to keep the beans from sticking, till the beans hurt, and the turkey necks are breaking down, about 1 hour 30 minutes. Discover the pot, smash some of the beans on the side of the pot with the back of a big metal spoon to make them velvety, then cover and prepare for 30 minutes more (see Cook's Note).
On the other hand, integrate the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the flavoring mixture into the ended up beans, taste and adjust the flavoring as preferred.
To serve, spoon the beans over a plate of prepared rice. Garnish with the green onions and parsley mix, spray with hot sauce to taste and serve with garlic bread.
Cook's Note.
To soak 2 pounds of dark red kidney beans, include them to a large bowl and fill with sufficient water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will divide when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice|An Intro to Cajun and Creole Cooking|Food Network.
Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen’’
Amen! I needed this and same to you!
I being a Puerto Rican rice and beans snob think this dish looks delicious
Thank you so much for sharing!!! 7 years of development, now thats commitment. I will absolutely be trying this 🤤
Thank you for sharing your delicious meal. It looks yummy!
Camellia beans are a must! And no rice cooker??? 😂. Love your channel, brings back so many memories of old grandma cooking.
It looks so delicious. Being from P.R. we make red beans with rice, but not as this kind of full with sausage and seasoning. Would try to make it, but probably not as good as this way.
My 👩Mom use to cook red beans and rice. She’s from Louisiana. I’m glad to see more chefs cooking 🍳😋 creole food! Keep up the awesome job 👏and God Bless you! 🙏 The food looks delicious! 😋
Red beans and rice is one of my top 3 all-time favorite dishes! I’ve been making it for 45 years. I prefer ham hocks, but I can vibe with the smoked turkey necks too!
Born in New Orleans, but grew up in Houston. I remember soaking beans in my first apartment, in 1985. I was so poor, but I ate like a millionaire!
Thanks for sharing! 💜
For those who are allergic to cumin, I substitute Hatch green chili powder. It has the smokey flavor using cumin will give you.
Yes!!! Thank you!!! I’ve been searching for an authentic homestyle creole red beans and rice recipe!! I’m headed to the grocery store now and cooking this!!! A shopping list for the recipe would help but I’ll take my phone to the store and watch this while I shop. UPDATE: Thanks for adding the list of ingredients!!
I can’t wait to make this! I made your shrimp etouffe two weeks ago and while I prefer the traditional way to brown the flour in the oven, it was delicious!
Kenneth strikes again!! Adding to my soon to cook recipe list!
I’m still perfecting my red bean recipe, and these look amazing. I’m definitely going to take the idea of making my own stock and adding the seasoning last. 🔥🔥
I love this series. Temple is a great teacher.
I trust you on this, and I am going all in to make me some good ole Red beans , and rice.
However all my trips through and to New Orleans, restaurant red beans and rice was the only thing I ever got sick on, so nothing gets eaten after the 3rd day in my fridge.
Just sayin.
✌🏻 peace ☮️
Cook a big pot and freeze some. I freeze some of most dishes I make and they’re better the next week after the thaw.
Great series! Temple is always quite great! 😃👍
That’s a lovely looking pot of red beans, though I’d cook the last spices added for about 20 minutes so that they fully develop in the pot. Btw, I’ve recently taken to eating some rice dishes with a spoon . It’s a game changer in how it changes flavors somehow.
Great recipe, chef. Thank you. Do the turkey necks dissolve any? Do you have to dig through and remove the gristle and bones? Thanks again.
Dear lord that looks delicious!!!
I love your videos!! This dish looks amazing. Thank you so much for sharing your skills and recipes! I’m definitely going to make this dish. Michigander here!