This one-pot wonder is perfect for inspiring kids to join you in the kitchen, just like Sunshine! It’s simple, flavorful, and gives little helpers a chance to see their delicious work come to life. By tossing everything into the pot together, cooking becomes easy, fun, rewarding and most important -less mess!

Ingredients

• 1 lb dried Camellia red beans, soaked overnight 

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 1/2 tbsp Creole seasoning (adjust to taste)

• 1 tsp salt (start small and adjust later)

• 2 bay leaves

• 1/2 tsp ground fennel (or lightly crush fennel seeds)

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1/2 tsp cayenne pepper (optional for extra heat)

• 1 smoked turkey leg, sausage, or ham hock (optional, for depth of flavor)

• 4 cups vegetable or chicken broth

• 2 cups water

• 1 tbsp olive oil or butter

• Cooked white rice, for serving

• Green onions, for garnish

Instructions

1. Encourage Kids to Help Prep Ingredients:

• Little helpers can rinse the beans, dice veggies (with supervision or using a kid-safe knife), and measure out the seasonings.

• They can also stir ingredients together, making them feel like a chef in charge!

2. Sauté the Holy Trinity (Optional but Recommended):

• Heat olive oil or butter in a skillet over medium heat.

• Sauté the onion, bell pepper, and celery (the "holy trinity") until softened and fragrant, about 3-5 minutes. Add minced garlic in the last minute to avoid burning. Let kids watch the transformation and talk about the "magic" of the holy trinity in Creole cooking.

3. Assemble in Crock Pot:

• Add the beans, sautéed holy trinity, onion powder, garlic powder, salt, bay leaves, fennel, Creole seasoning, smoked paprika, thyme, cayenne (if using), and the smoked turkey leg or ham hock to the Crock Pot.

• Pour in the broth and water. Stir to combine. Kids will love helping pour and mix!

4. Cook and Watch the Magic Happen:

• Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beans are tender. If using canned beans, reduce cooking time by half. Let kids check the pot as the aroma fills the kitchen!

5. Shred the Meat (If Using):

• If using a turkey leg or ham hock, remove it once the beans are tender. Shred the meat and mix it back into the beans. Kids can help pull apart the meat with a fork.

6. Season to Taste:

• Before serving, taste the beans. Add more salt or Creole seasoning, if needed, to suit your taste. Let kids learn how to taste and adjust seasoning for the perfect flavor.

7. Serve:

• Spoon the red beans over cooked rice and garnish with green onions. Encourage kids to sprinkle on the garnish themselves for the finishing touch!