Smoked Turkey Necks, Red Beans and Rice

Published 6:16 pm Friday, May 16, 2014

1 bag of red kidney beans

2 tablespoons vegetable oil

1/2 bell pepper, diced

1/2 onion, diced

Garlic powder

Parsley

Tony Chachere’s seasoning

4 links Richard’s green onion sausage

6 to 8 smoked turkey necks

2 tablespoons Kraft honey barbecue sauce

10 1/2 cups of water (first cooking)

10 1/2 cups water (second cooking)

Rinse beans off and drain. Put beans, oil, seasoning and turkey necks and 10 1/2 cups water.

Cook on high fire and bring to boil.

Cook for approximately 15 minutes and put lid on pot, stirring occasionally.

When water is nearly cooked out, add the additional 10 1/2 cups water and continue to cook.

Before water is completely cooked down, add cut up sausage to pot and barbecue sauce. Cook for additional 15 minutes.

Fiesta Vallian, Fort Worth, Texas