A slow-simmered, hearty pot of red beans and rice made with smoky turkey drums, tender vegetables, and loads of flavorful greens. Comfort food that feeds the whole family — definitely a plate on repeat kind of meal.
Ingredients
Produce
- 2 bags kale (24 oz total)
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 cup celery, chopped
Protein
- 2 turkey drumsticks
Beans
- Kidney beans (8 oz)
Seasonings (to taste)
- Adobo
- Paprika
- Sea salt
- Black pepper
- Garlic powder
- Onion powder
Other
- Water (enough to almost cover turkey)
Instructions
1. Sauté the vegetables
Add the diced onion, celery, and bell pepper to a large pot over medium heat.
Allow the vegetables to begin softening.
2. Add the turkey
Place the two turkey drumsticks directly on top of the vegetables.
Cover the pot and let the veggies cook down in the turkey juices for several minutes.
3. Season
Add all seasonings to taste:
- adobo
- paprika
- sea salt
- black pepper
- garlic powder
- onion powder
Stir gently around the turkey.
4. Simmer
Let everything simmer for 10 minutes, allowing the flavors to build.
5. Add beans and water
Stir in the kidney beans.
Add enough water to almost cover the turkey drumsticks.
Cover the pot and let cook for 15 minutes.
6. Add the kale
Add both bags of kale to the pot.
Gently press the greens down as they wilt.
7. Slow cook
Reduce heat to low–medium.
Cover and let simmer for about 3 hours, stirring occasionally, until:
broth is rich and flavorful
turkey is tender and falling off the bone
greens are soft
To serve
Serve hot over steamed white rice for a classic, comforting bowl.
