YOUR SOLIN GENERATED RECIPE
Slow-Cooked Red Beans and Smoked Turkey
Tender red beans and savory smoked turkey simmered in a rich, aromatic broth served over fluffy brown rice for a comforting and smoky Southern-style meal.
INGREDIENTS
0.75 cup red kidney beans
3 oz smoked turkey breast
0.25 cup brown rice
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
2 cloves garlic
0.5 tsp extra virgin olive oil
1 cup chicken bone broth
1 tsp smoked paprika
0.5 tsp dried thyme
0.25 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Heat the olive oil in a skillet over medium heat and sauté the diced onion, bell pepper, and celery until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Transfer the sautéed vegetables to a slow cooker and add the kidney beans, diced smoked turkey, smoked paprika, thyme, cayenne, salt, and pepper.
Pour the chicken bone broth over the mixture and stir well to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beans are tender and the liquid has thickened.
Using a wooden spoon, mash a small portion of the beans against the side of the slow cooker to create a creamier consistency.
Prepare the brown rice according to package instructions.
Serve the slow-cooked beans and turkey over the fluffy brown rice and garnish with freshly chopped parsley.