Smothered Red Beans and Smoked Turkey Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 165 minutes, pairs dried red kidney beans, smoked turkey sausage, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, soaked overnight and drained dried red kidney beans
• 12 oz, sliced into 1/4-inch rounds smoked turkey sausage
• 1 large, chopped yellow onion
• 1 medium, chopped green bell pepper
• 3, chopped celery stalks
• 4, minced garlic cloves
• 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, for serving cooked white rice
• to taste, optional hot sauce

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.