Description
This comforting Louisiana White Beans recipe features tender Great Northern beans simmered with smoky andouille sausage and smoked turkey or pork, enhanced with classic Creole seasonings and aromatic vegetables. Slow-cooked to creamy perfection and served with rice, this dish is a hearty Southern staple that delivers bold, spicy flavors and satisfying textures.
Ingredients
Scale
Beans and Broth
- 1 lb Great Northern Beans
- 6 cups chicken stock
Meats
- 1 lb andouille sausage, sliced ¼ inch rounds
- 1-2 lbs smoked meat (turkey or pork)
Vegetables and Aromatics
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- 1 tablespoon garlic paste
Fats and Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
Seasonings
- 1½ teaspoons Southern Made Creole Seasoning
- ¼ teaspoon cayenne powder (optional)
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Louisiana Hot Sauce
For Serving
- Rice
- Parsley for garnish
Instructions
- Soak the Beans: Soak the Great Northern beans using either an overnight soak or a hot soak method to soften them and prepare for cooking.
- Prepare Smoked Turkey (optional): If using smoked turkey legs, add them to an instant pot with 1 cup of water and pressure cook for 20 minutes to begin tenderizing before adding them to the main pot.
- Brown the Sausage: Heat olive oil in a Dutch oven and brown the sliced andouille sausage for about 5 minutes until it develops a caramelized color and rich flavor.
- Sauté Vegetables and Garlic: Add butter, diced onion, green bell pepper, and celery to the browned sausage. Sauté together for 5 minutes until softened, then stir in the garlic paste and cook for an additional minute to release its aroma.
- Add Beans and Seasonings: Add the soaked beans, chicken stock, smoked meat, Southern Made Creole Seasoning, cayenne powder (if using), Louisiana Hot Sauce, bay leaves, and dried thyme. Mix everything well and bring the pot to a boil.
- Simmer the Beans: Reduce heat to a low simmer, cover the Dutch oven with a lid, and cook for 2 hours, stirring occasionally to prevent sticking and to meld the flavors.
- Shred Smoked Meat: Remove the smoked meat from the pot, shred the meat from the bones, discard the bones, and then return the shredded meat back into the pot.
- Slightly Mash Beans: Using a spoon or masher, gently smash about 25% of the beans in the pot to create a creamier texture. Cover the pot and cook for an additional 10 minutes.
- Remove Bay Leaves: Discard the bay leaves from the pot after cooking is complete to prevent bitterness.
- Serve: Serve the creamy Louisiana White Beans over rice, garnish with fresh parsley, and enjoy this flavorful Southern classic.
Notes
- Soaking the beans overnight or using a quick hot-soak method reduces cooking time and improves digestibility.
- Using smoked turkey legs adds authentic smoky flavor and richness, but you can substitute with smoked pork meat if preferred.
- Cayenne powder is optional and can be adjusted to taste depending on your spice preference.
- Stir occasionally during simmering to prevent the beans from sticking and burning at the bottom.
- The slight mashing of beans near the end helps create a creamy and hearty texture typical of traditional Louisiana white beans dishes.
- Serve with white rice to balance the robust flavors and make it a full meal.
