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Turkey, Red Beans and Rice
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  • 1 lb (.5 kg). dried red beans, rinsed sorted over
  • 3 tbsp (45 ml) butter
  • 1-1/2 cups (350 ml) chopped onion
  • 3/4 cup (175 ml) chopped celery
  • 3/4 cup (175 ml) chopped orange or yellow bell peppers
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) freshly ground black pepper
  • pinch cayenne
  • 3 bay leaves
  • 2 tbsp (30 ml) chopped fresh parsley
  • 2 tbsp (30 ml) fresh thyme
  • 1/2 lb (.2 kg). to 3/4 lb (.3 kg). turkey keilbasa sausage, split in half and cut into 1 inch cubes
  • 1 smoked turkey leg
  • 3 tbsp (45 ml) chopped garlic
  • 5 cups (1175 ml) chicken stock
  • 5 cups (1175 ml) water
  • 4 cups (950 ml) cooked white rice
  • 1/4 cup (60 ml) chopped green onions, garnish
  • Place the beans in a large bowl or pot and cover with by 2 inches. Let soak for 6 hours or overnight. Drain and set aside.
  • In large pot,melt butter.
  • Add the onions, celery, bell peppers.
  • Season with salt, pepper and cayenne, and cook, stirring, until the vegetables are soft.
  • Add the bay leaves parsley, thyme, sausage, and cook, stirring, to brown the sausage, about 4 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the smoked turkey leg, beans, chicken stock and water, stir well, and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours.
  • Remove from the heat.
  • Remove turkey leg(cool slightly).
  • Remove meat from leg and return to pot.
  • With the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.
  • Continue to cook until the beans are tender and creamy, 15 to 20 minutes.
  • Remove from the heat and remove bay leaves.
  • Serve over rice and garnish with green onions.

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