- 1 lb dried white beans (such as Great Northern or Navy beans), soaked overnight and drained
- 1 lb smoked sausage (kielbasa or Andouille), sliced
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped green onions, for garnish (optional)
Instructions:
- Cook the Beans:
- In a large pot, combine soaked and drained white beans with chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, or until beans are tender but not mushy. Stir occasionally and skim off any foam that forms on the surface.
- Saute the Vegetables and Sausage:
- While the beans are cooking, heat a tablespoon of vegetable oil in a skillet over medium heat. Add sliced smoked sausage and cook until lightly browned. Remove sausage from the skillet and set aside. In the same skillet, add chopped onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Combine and Simmer:
- Add the cooked sausage and sautéed vegetables to the pot of cooked beans. Stir in bay leaves and dried thyme. Season with salt and pepper to taste. Simmer uncovered for an additional 15-20 minutes to allow flavors to meld.
- Serve:
- Remove bay leaves before serving. Garnish with chopped green onions if desired. Serve hot alongside smothered turkey necks and gravy.
Conclusion:
This combination of Smothered Turkey Necks with Gravy and White Beans with Smoked Sausage is a comforting and hearty meal that showcases rich flavors and tender textures. Perfect for gatherings or a cozy family dinner, these dishes are sure to impress with their robust taste and Southern charm. Enjoy preparing and sharing this exclusive recipe with your loved ones!