Smothered Red Beans and Smoked Turkey Sausage

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty and smoky slow-cooked traditional Creole dish featuring red beans simmered with smoked turkey sausage and vegetables. This Caribbean Mardi Gras recipe, ready in about 165 minutes, pairs dried red kidney beans, smoked turkey sausage, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dried red kidney beans, soaked overnight and drained
• 12 oz smoked turkey sausage, sliced into 1/4-inch rounds
• 1 large yellow onion, chopped
• 1 medium green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 cups cooked white rice, for serving
• to taste hot sauce, optional

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced smoked turkey sausage and cook for 5 minutes until browned and fragrant.
2. Step 2: Add 1 large chopped yellow onion, 1 medium chopped green bell pepper, and 3 chopped celery stalks; sauté for 6-7 minutes until vegetables are soft.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1 tbsp Cajun seasoning, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 1 minute until aromatic.
4. Step 4: Add 1 lb soaked and drained dried red kidney beans to the pot along with 6 cups chicken broth and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 to 2 1/2 hours until beans are tender and sauce is thickened.
5. Step 5: Remove bay leaves and mash some beans against the side of the pot with a spoon to thicken the stew. Adjust seasoning with salt and pepper.
6. Step 6: Serve the red beans smothered over 4 cups cooked white rice with hot sauce on the side for added heat if desired.