why make this recipe
This dish brings together a delightful mix of textures and flavors. The blend of Great Northern beans, pinto beans, and red beans makes it hearty and filling. Adding smoked turkey and Andouille sausage gives it a rich, smoky flavor that elevates the whole meal. Plus, the inclusion of cabbage and bell peppers adds nutrition and color to the mix. It’s perfect for chilly days and is great for sharing with family and friends.
how to make Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
Ingredients:
- 1 lb assorted beans (small red, great northern, and pinto beans)
- 1 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1.5 cups chopped cabbage
- Smoked turkey
- Andouille sausage
Directions:
- Sort and rinse the assorted beans. Soak them in water overnight or for at least 8 hours. Drain and set aside.
- In a large pot, combine the soaked beans, diced onion, green and red bell peppers, and chopped cabbage.
- Add the smoked turkey and Andouille sausage to the pot.
- Cover with water and bring to a boil. Reduce heat and simmer until the beans are tender, about 1.5 to 2 hours.
- Season with salt and pepper to taste before serving.
how to serve Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
This dish can be served hot in bowls. It pairs well with a side of cornbread or crusty bread. You can also top it with some chopped green onions or a dollop of sour cream for extra flavor.
how to store Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
To store leftovers, let the dish cool down to room temperature. Place it in an airtight container and store it in the refrigerator for up to five days. You can also freeze it for up to three months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
- If you like it spicy, consider adding some diced jalapeños or a dash of hot sauce.
- You can add more vegetables like carrots or celery for added flavor and nutrition.
- If you’re short on time, you can use canned beans instead of dried ones. Just make sure to rinse them well before using.
variation
You can make a vegetarian version by omitting the smoked turkey and Andouille sausage and adding more vegetables. Using vegetable broth instead of water can also enhance the flavor.
FAQs
1. Can I use different types of beans?
Yes, you can. Feel free to mix in any beans you like, such as black beans or kidney beans.
2. How can I make this dish thicker?
If you prefer a thicker stew, you can mash some of the beans against the side of the pot to create a creamier texture or add a little flour or cornstarch mixed with water.
3. How long does it take to cook dried beans?
Dried beans generally take about 1.5 to 2 hours to become tender on the stovetop, depending on the type of beans and how long they were soaked.
Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
Ingredients
Beans and Vegetables
- 1 lb assorted beans (small red, great northern, and pinto beans) Make sure to sort and rinse before soaking.
- 1 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1.5 cups chopped cabbage
Meat Components
- 1 smoked turkey
- 1 Andouille sausage
Instructions
Preparation
- Sort and rinse the assorted beans. Soak them in water overnight or for at least 8 hours. Drain and set aside.
- In a large pot, combine the soaked beans, diced onion, green and red bell peppers, and chopped cabbage.
- Add the smoked turkey and Andouille sausage to the pot.
Cooking
- Cover with water and bring to a boil.
- Reduce heat and simmer until the beans are tender, about 1.5 to 2 hours.
- Season with salt and pepper to taste before serving.