Great, inexpensive comfort food - omit the ground turkey and use vegetable broth for a vegetarian/vegan meal
Prep Time 15minutes
Cook Time 6hours
Soaking Time 8hours
Total Time 14hours15minutes
1cupdried kidney beans
1chicken bouillon cubeor vegetarian bouillon cube
¾teaspoonsaltomit if not using low-sodium bouillon, divided
1mediumonionabout 1-1½ cups, diced
½cupred bell pepperdiced
1cupuncooked wild rice not instant, or regular brown rice
1½teaspoonsalt-free Cajun spice blenddivided
1lbground turkey or ground turkey breast
1tablespoondried parsley flakes
¼cupred wine vinegar
hot sauce to taste
Put the dried beans in a pot or the slow-cooker pot (so you don't have to dirty another dish), and cover them with cold water. Let soak for at least 8 hours. Drain. Set aside.
In the slow-cooker pot, add the beans, water, bouillon cube, minced garlic, ½ teaspoon salt, bay leaf, onion, red bell pepper, liquid smoke, uncooked rice, and 1 teaspoon salt-free Cajun seasoning blend. Stir. Cover and cook on Low for 6 hours or High for 3 hours.
Meanwhile, in a large skillet, cook the ground turkey meat over medium to medium-high heat. Season with the remaining ¼ teaspoon salt, ½ teaspoon salt-free Cajun seasoning blend, garlic powder, and pepper. Drain fat. Set aside.
After 6 hours on low or 3 hours on high, stir in the parsley flakes, red wine vinegar, and cooked ground turkey meat. Cover and cook on High for 30-60 more minutes. Add hot sauce and red wine vinegar to taste. Serve & enjoy!