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Print Friendly Recipe Recipe Information Serves/Makes:8 Ingredients 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 Preparation 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. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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