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Here in Chicago, the cold, long winter nights call for some warm, southern comfort—and here’s a flavorful idea for you and your family! This dish has everything we love: navy beans, smoked turkey, andouille sausage, and collard greens, all in one pot. Fire up your Dutch oven, pour yourself a glass of your favorite wine, and get ready, because every spoonful is a symphony for your taste buds. Go ahead and try this recipe—you won’t be sorry, and it just might become a new family favorite!
One-Pot Smoked Turkey, Sausage, Navy Beans, and Greens
Ingredients:
1 pound navy beans (or Great Northern beans, if you prefer)
1/2 cup pancetta (or bacon)
1 pound andouille sausage
1 white onion, diced
3 ribs celery, diced
1 green bell pepper, diced
4 green onions, chopped
2 tbsp Cajun seasoning (I use Slap Ya Mama, but use your favorite)
1 tsp black pepper
48 oz chicken bone broth
1 can seasoned collard greens (or fresh/frozen, if you prefer)
Instructions:
1. Soak your beans in a bowl of water for 2-3 hours.
2. In a large pot over medium heat, cook the pancetta for 2-3 minutes. Add the sliced andouille sausage and cook for another 4-5 minutes until crispy. Remove and set aside.
3. In the same pot, add the diced onion, celery, green bell pepper, and green onions. Cook until the vegetables are translucent, then season with 1 tablespoon of Cajun seasoning. Scrape the bottom of the pot with your spoon to release any browned bits for extra flavor.
4. Add the soaked beans and the cooked meat back to the pot. Mix everything well, then pour in the chicken bone broth.
5. Add the remaining Cajun seasoning and black pepper. Bring the pot to a boil, then reduce the heat and let it simmer for 2 hours.
6. Remove the smoked turkey from the pot, separate the meat from the bones, and discard the bones. Return the shredded turkey to the pot.
7. Once the beans are soft, use a potato masher to gently mash some of them, thickening the broth.
8. Stir in the seasoned collard greens. If you’re using fresh collards, simmer for an additional 20-30 minutes. If using canned, simmer for 15-20 minutes.
9. Serve hot alongside cornbread, and enjoy!