Sort ingredients
dontbkruehl
QR Code
Listen
Pdf
Begin by dicing the Trinity onions, bell peppers, and celery, and mincing the garlic.
Slice the sausage and add it to a Dutch oven, allowing it to brown.
Once browned, remove the sausage from the pot and use the rendered fat to sauté the Trinity vegetables until they are soft.
Add the minced garlic and sauté until it becomes fragrant.
Season the mixture with no salt Asian seasoning, garlic powder, onion powder, dried thyme, sage, and cayenne pepper, letting the spices bloom for a few seconds.
Incorporate the beans that were soaked overnight into the pot.
Add the smoked meat, such as smoked turkey legs, to the mixture.
Stir in the chopped parsley and cover the beans and meat with chicken broth and water.
Add bay leaves, bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for about an hour and a half.
After cooking, shred the meat and return it to the pot along with the smoked sausage.
Allow it to cook for an additional hour to an hour and a half.
For a creamier texture, mash a few beans and stir them back into the pot, finishing with a bit of butter.
Serve the dish over white rice, garnished with green onions or parsley.