White Beans with Smoked Turkey and Andouille

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without meat.

Wash the chamia great Northern beans and let them soak.

Remove the tough outer skin from the onions, quarter them, and slice them.

In a medium hot pan, heat olive oil and add the andouille sausage to brown it.

Once browned, add in the chopped onions, red bell pepper, and green bell pepper; cook until softened.

Add in 4 cloves of minced garlic and cook until fragrant.

Pour in 1 quart of chicken stock and add the smoked turkey necks.

Cover the pot and simmer for about 1 hour until the turkey necks are tender, allowing the smoke flavor to infuse the broth.

Add the soaked beans to the pot along with more water and let them cook.

Start adding seasoning early, adjusting as needed with salt, black pepper, and Creole seasoning.

After a few hours of cooking, when the beans are tender and creamy, add the smoked turkey meat back into the pot.

Serve the white beans over a bed of fluffy white Louisiana rice, accompanied by fresh sausage and gravy, and cornbread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens