Contributed by Boudreaux's Backyard
White Beans with Smoked Turkey and Andouille
Indulge in the symphony of flavors with our Camellia Brand Great Northern White Beans, slow-cooked to perfection with smoky turkey necks and spicy andouille. A Southern classic reimagined, this dish is a heartwarming blend of tradition and gourmet delight. Dive in and let your taste buds dance!
Directions:
- Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
- In a large pot, brown the andouille sausage in light oil.
- Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
- Pour in chicken stock, add turkey necks, and season with Boudreaux's seasonings. Let the mixture simmer for about an hour.
- Incorporate the drained beans and add enough water to cover the ingredients.
- Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
- Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
- As the beans soften, they'll create a creamy texture. Reduce the liquid to your desired consistency.
- Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
- Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!