Servings: 8 people
Place beans in a pot of salted cold water (add a few tbsp of kosher salt and let dissolve) and cover. Set aside at room temperature overnight. Drain and rinse
In a large Dutch oven, heat oil over medium-high heat. Add sausage and cook, stirring, until lightly browned, about 5 minutes. Remove sausage to a napkin covered bowl and let drain.
Add onion, bell pepper, and celery to the pot cooking in the rendered sausage grease. Add additional vegetable oil if needed.
Season as you go with salt, pepper and paprika cooking and stirring, until vegetables have softened, about 4-5 minutes.
Add garlic and cook, stirring for about a minute.
Add cayenne, sage, black pepper and more paprika. Cook, stirring, until fragrant, about 30 seconds.
Add sausage, beans, smoked turkey, thyme, oregano, bay leaves and enough water to cover by about 2 inches Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender about 3 hours. Check every 1/2 hour after the first two hours for tenderness. After an hour of cooking add more seasoning (paprika, salt, pepper)
Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 30 minutes.
If beans start to look dry before theyâ€™re done, then add water and continue simmering. Discard bay leaves and thyme stems. Serve red beans over steamed white rice.
Calories: 298kcal | Carbohydrates: 17g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 512mg | Potassium: 505mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1090IU | Vitamin C: 15.3mg | Calcium: 48mg | Iron: 3.2mg
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