1
Soak red beans overnight in water.
2
Chop red and green bell peppers, white onion, and celery to prepare the Holy Trinity.
3
Remove casing from spicy andouille sausage and heat olive oil in a pot.
4
Add sausage to the pot and cook for about a minute on each side.
5
Add the Holy Trinity to the pot and sauté for about a minute.
6
Season the mixture with fresh thyme, pimento leaf, oregano, Cajun seasoning, Creole seasoning, roasted garlic and herb seasoning, Cayenne pepper, and paprika.
7
Pour in the red beans and chicken broth, ensuring the liquid covers the beans.
8
Add smoked turkey neck and garlic paste to the pot.
9
Cover and boil for 10 minutes before transferring to the instant pot for faster cooking.
10
Preheat the oven to 350°F for cornbread.
11
Combine dry ingredients: cornmeal, flour, baking powder, baking soda, and salt in a bowl.
12
In another bowl, mix liquid ingredients: melted butter, vegetable oil, sugar, egg, and milk.
13
Combine dry and liquid ingredients and stir to mix.
14
Heat a cast iron skillet and pour in melted butter before adding cornbread batter.
15
Bake cornbread for 40-45 minutes, checking after 30 minutes for doneness.
16
Remove the turkey neck from the instant pot, shred the meat, and return it to the pot.
17
Mash about 1/2 cup of beans to thicken the mixture.
18
Glaze the cornbread with melted butter and honey, then return to the oven for an additional 5 minutes.
19
Serve red beans over rice with a slice of cornbread.
