New Orleans Red Beans & Rice

Monday means red beans and rice in New Orleans, and this slow cooker version captures that tradition without standing over a pot all day. Dried red kidney beans, smoked turkey legs, the Cajun “holy trinity” of onion, celery, and garlic, plus bay leaves and thyme all go into the crockpot and simmer for hours until the beans are creamy and the turkey falls off the bone.

The mashing trick is what separates a good pot of red beans from a great one. Scooping out a cup of cooked beans, mashing them to a paste, and stirring that back into the pot thickens the liquid into a rich, velvety gravy without any flour or roux. That’s how it’s done in the real deal.

Smoked turkey legs add deep, smoky flavor that infuses the beans as they cook. The meat shreds off naturally after 8-10 hours, so there’s no need to cut or shred it yourself. Serve over steamed rice with sliced smoked sausage on the side and a heavy shake of hot sauce.

Pro Tips

• Soak the beans overnight and discard the soaking water. This reduces cooking time and makes the beans easier to digest.
• Don’t lift the lid for the first few hours. The beans will cook down and settle as steam builds.
• Let the beans rest for an hour after cooking with the pot turned off. They thicken considerably during this resting time.
• This recipe makes a huge batch. Freeze portions in quart containers for easy weeknight dinners.

Variations

• Use a ham hock instead of smoked turkey legs for a more traditional pork-based version.
• Add andouille sausage directly to the pot during the last two hours of cooking.
• Stir in a teaspoon of Cajun seasoning and extra cayenne for a spicier finish.