Great Northern Beans, Pinto & Red Beans with Cabbage, Smoked Turkey & Andouille Sausage
A hearty and filling dish combining a variety of beans, smoked turkey, and Andouille sausage, perfect for chilly days.
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.
Notes
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. 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.