Red Beans and Rice

Episode 22



2 tablespoons vegetable oil
1 onion
2 green bell peppers
3 celery ribs
2 teaspoons kosher salt
1 teaspoon black pepper
5 garlic cloves, minced
16 oz Ground Turkey
3 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon cayenne pepper
1 teaspoon hot sauce
1 lb dried red kidney beans, picked and sorted
2 quarts water

3 cups boiling water
1 1⁄2 tablespoons unsalted butter
2 cups basmati rice
1⁄2 – 1 teaspoon kosher salt

Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until
shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook,
stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. In the
meantime, cook up the ground turkey with a little oil to prevent sticking. Add garlic,
bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up
to high and heat until boiling, stirring occasionally, 6-8 minutes. Add turkey when it is ready.
Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring
every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer,
maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like,
use a potato masher to crush some of the beans. Remove bay leaves.

Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter
over high heat. When foaming subsides and butter begins to brown, add rice and salt.
Sauté until rice turns opaque and slightly tan. Add boiling water all at once – be very
careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If
you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before
serving. Serve beans over rice.