🍚🫘🧿✨The Fancy Mom’s Southern Crock-Pot Red Beans & Rice 🍚🫘🧿✨
Ingredients
- 3 cups dried red kidney beans
- 3 turkey necks
- 1 large white onion diced
- 4 garlic cloves
- 4 cups chicken stock
- 1 1/2 cups water
- 2 bay leaves
- 2 tsp Creole or Cajun divided
- 1-2 tsp smoked paprika divided
- 2 tbsp garlic powder divided
- 2 tsp onion powder divided
- 1/4 tsp black pepper
- 1/4 tsp dried thyme taste
- 1 tbsp Worcestershire sauce
- 1 tsp Italians seasoning
Instructions
Soak the Beans Overnight
- Sort through the beans and remove any damaged beans or debris.Rinse the beans thoroughly and place them in a large bowl.Cover the beans with at least 3 inches of water. Soak for 8–12 hours.
Prepare the Beans
- Drain the soaked beans and discard the soaking water.Rinse the beans and transfer them to a large pot. Cover with fresh water.Bring the beans to a full rolling boil and boil for 5 minutes.Drain the beans and transfer them to the Crock-Pot.
Prepare the Meat
- season the turkey necks with half of the Creole seasoning, smoked paprika, garlic powder, onion powder and black pepper.Heat 1 tablespoon of oil in a large skillet over medium-high heat
- add the seasoned turkey necks and half of the sliced turkey sausage. Cook until the meat is lightly browned, turning the turkey necks so they develop color on every side.Transfer the browned turkey necks and sausage to the Crock-Pot.Add the remaining uncooked turkey sausage directly to the Crock-Pot
Cook
- Add the diced white onion and minced garlic.Pour in 4 cups of chicken stock and 1½ cups of water.Add the Worcestershire sauce and remaining Creole seasoning, smoked paprika, garlic powder, onion powder and thyme. mix everything together
- Top everything with 2 bay leaves and Italian seasoning.Cover and cook on LOW for 7–8 hours, or until the beans are completely tender and the turkey neck meat easily pulls away from the bones.Taste and adjust the seasonings as needed. Remove and discard the bay leaves before serving.Serve the red beans over warm white rice.
