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Soak the beans using the overnight or hot soak method. (Mentioned in blog)
Additional step if using smoked turkey legs: Add the turkey legs to an instant pot with 1 cup of water and pressure cook for 20 minutes before starting the recipe as it takes longer to become tender. This helps give them a jump start to becoming tender.
In a Dutch oven, add olive oil and brown sausage for 5 minutes.
Add in butter, onions, bell pepper and celery. Sauté for 5 minutes. Add in garlic paste and saute an additional minute.
Add in beans, chicken stock, smoked meat, Southern Made Creole Seasoning, cayenne powder, hot sauce, bay leaves and thyme. Remember, “If you ain’t sneezing, it aint seasoned! Mix until well combined and bring to a boil.
Reduce to a low simmer and cover with a lid. Allow to cook for 2 hours, stirring occasionally.
Remove the smoked meat and shred the meat from the bone. Add the shredded meat back to the pot and discard the bones.
Using a spoon or masher, slightly smash about 25 percent of the beans. This will allow it to get creamer. Cover and cook for an additional 10 minutes.
Remove the bay leaves and discard.
Pair with rice, garnish with parsley and just like my name, you’re all done!