Pork-Free Red Beans and Rice -

I have a friend who doesn’t eat pork but makes some of the best soul food I’ve ever had.

Instead of using ham hocks or bacon in her greens and beans, she uses smoked turkey wings or legs.

I started doing this as well and was amazed at the flavor.

You get all of the same smokey & salty taste without having to eat pork. It’s a win-win situation in my book.

I love putting a smoked turkey leg in with my greens. It adds exceptional flavor.

I made a pot of red beans last Monday and used a smoked turkey wing instead of my usual ham hock. It was phenomenal. At the end of cooking, I shredded up the turkey meat (which was fall-off-the-bone tender, by the way) and stirred it back in with the beans before I served them up.

No sausage needed, either!

Enjoy!

Pork-Free Red Beans and Rice

Servings: 6-8
Time: 8 hrs
Difficulty: Easy
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A savory, slow-cooked red bean recipe with smoked turkey instead of pork.

Ingredients

1 lb. dried red kidney beans, soaked overnight and drained

4 cups beef broth

2 cups water

1 yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 tsp. Cajun seasoning

1 tsp. black pepper

2 bay leaves

1 TBS. olive oil

1 smoked turkey wing

Cooked white rice, for serving

Sliced green onions, for topping

Directions

In a large skillet, heat oil over medium-high heat. Add onion and peppers and saute until tender, about 5-6 minutes. Stir in garlic and saute for another minute.
Drain soak water from beans and then add beans to a large slow cooker. Stir in cooked peppers and onions, broth, water, Cajun seasoning, pepper, and bay leaves. Add turkey wing. Cover and cook on low for 8 hours.
About thirty minutes before cooking time is up, remove turkey wing. Shred meat from wing and stir back into beans. Using a heavy wooden spoon, mush some of the beans against the sides of the crockpot. This makes the beans creamier.
Serve beans on top of rice and topped with sliced green onions.