These Southern-style red beans with smoked turkey are my go-to when I need something cozy, filling, and low-effort that’ll stretch across a few meals.

southern style red beans in a bowl with steamed white rice

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Inspired by the flavors of New Orleans, this classic dish starts with a deeply flavorful flavor base of sautéed aromatics and fresh herbs, then simmers low and slow with smoked meat until the beans are creamy and the turkey is fall-off-the-bone tender. It’s the kind of easy red beans recipe you’ll end up craving on repeat. It’s budget-friendly, meal-prep friendly, freezer-friendly, and just might become a delicious addition to your comfort food lineup. Oh, and bonus? Beans are an excellent source of fiber and support healthy cholesterol levels, so you can go guilt-free reaching for that second (or third) bowl!

ingredients for southern style red beans - red kidney beans, smoked turkey, bay leaves, garlic, oil, yellow onion, thyme & celery

Key Ingredients

Red kidney beans. Different from simple red beans, kidney beans have a kidney-like shape and a more robust flavor. It’s ok to sub in dark red kidney beans but since the skin is a bit thicker it will add some extra cooking time .

Smoked turkey. You can use any turkey parts you like. I prefer smoked turkey legs or wings since the it’s much easier to pick the the meat from the bone. Smoked turkey necks are also a good alternative.

Vegetables. Diced celery and onions contribute to the flavor of the stock with the smoked turkey necks simmer.

Herbs & aromatics. Fresh thyme, garlic and bay leaves are the Holy Trinity of spices in this recipe. They pack flavor in these hearty red beans while keeping the recipe simple. For a little heat feel free to add a little cayenne pepper or a dash of hot sauce.

Oil. Only needed for sautéing the veggies. I opted for a neutral-flavored vegetable oil but olive oil will work just as well!

Tips for the Best Southern Style Red Beans

Wait until the beans are done to add salt. This recipe uses smoked turkey that simmers for an hour before adding the beans. During this time all the flavors from the turkey, including the salt, contribute to the broth. I typically don’t have to add any additional salt once these southern-style red beans are done so it’s best to save this step for last to avoid an overly salty dish.
Use a heavy pot. I opt for a cast iron dutch oven. A heavy pot like this one retains heat well making it perfect for dishes with extended cooking times like these red beans.
Opt for fresh herbs. Herbs tend to lose their flavor as they dry out due to the loss of essential oils. Its especially important to use fresh thyme since it has a delicate flavor and subtle zesty kick that is lost once dried. Bay leaves are the only exception here since the dried leaves have a more subtle and deep flavor while fresh leaves can be astringent and have a pungent taste.

spoon of southern-style red beans with threads of smoked turkey meat

Frequently Asked Questions

What kind of turkey is best for southern-style red beans? This red beans recipe uses smoked turkey. It gives the beans more depth and contributes most of the broth’s flavor. Turkey can also also be swapped for andouille sausage (or other pork sausage) or a ham hock. If opting for andouille sausage skip the hour simmer needed with a smoked turkey leg.
Why do you have to soak beans before cooking them? Soaked red beans are softer and result in a reduced the cooking time. In addition, while the beans soak some of the complex carbohydrates and a compound, called phytic acid, are broken down. This increases the digestibility of the beans.
What can you serve alongside red beans with smoked turkey? A bowl of these southern-style red beans with smoked turkey serves as a hearty complete meal but I love to pair it with steamed white rice (or brown rice) and fried sweet plantains. If you prefer to enjoy
Can you freeze red beans with smoked turkey? Yes! This recipe yields a large batch of red beans so I like to freeze leftovers in 2-cup portions in an airtight container for easy and efficient reheating.

How to Make the Perfect Southern Style Red Beans

Step 1. Soak the red kidney beans in a large bowl filled with water for at least 6 hours or preferably overnight. Add enough water to completely submerge the beans, even as they expand. Expect the beans to about triple in volume.
Apart from reducing the cooking time, soaking the beans helps to improve digestibility.

red kidney beans soaking in a bowl of water

Step 2. Once the beans have about an hour left to soak, bring a large pot up to medium heat or medium-high heat. Add the vegetable oil and sauté the onions, celery, garlic, thyme and bay leaves until the vegetables are translucent and just slightly browned and the herbs are fragrant.
I opt for a heavy dutch oven like this one since it heats up quickly and retains that heat for a long while. This makes it perfect for long cooking times and dishes that require braising.

sweating dice celery, yellow onions, garlic, thyme & bay leaves in a ditch oven

Step 3. Add smoked turkey to the dutch oven along with enough water to completely cover them. Use a spatula to gently release any vegetable bits from the bottom of the pot. Reduce the heat to low-medium, cover the dutch oven and allow the smoked turkey necks or wings to simmer for an hour into a turkey stock.
It’s important to allow the turkey to start cooking before the beans are added since the beans cook faster. This ensures that the turkey is tender and easily pulled off the bone by the time the beans are done.

dutch oven filled water with smoked turkey necks, herbs and diced vegetables

Step 4. Once the beans have finished soaking, add them along with the soaking liquid to the dutch oven along with the smoked turkey leg (or wing or necks). Add water if needed to ensure that the turkey and the beans are completely covered.

dutch oven filled turkey broth, red kidney beans & smoked turkey necks.

Step 6. Reduce the heat to low, cover with lid and allow to cook for 3 hours or until the beans are tender.

dutch oven filled with southern style red beans and a smoked turkey wing

Step 7. Use a pair of tongs to hold the turkey necks or wings and using your other hand, pull the meat from the bone with a fork. Discard the bones once done.

Step 8. Stir the red beans and taste to see if it needs any additional salt. Add salt if desired.

Step 9. Serve hot over steamed white rice with an optional sprinkle of green onion. Store any leftover red beans in an airtight container in the refrigerator for up to 5 days or in the freezer for 6-8 months!