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Camellia Brand
Boudreaux's Backyard White Beans with Smoked Turkey and Andouille

White Beans with Smoked Turkey and Andouille

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Indulge in the symphony of flavors with our Camellia Brand Great Northern White Beans, slow-cooked to perfection with smoky turkey necks and spicy andouille. A Southern classic reimagined, this dish is a heartwarming blend of tradition and gourmet delight. Dive in and let your taste buds dance!


  • 1 lb. Camellia Brand Great Northern White Beans
  • 1 stick of andouille sausage, cut to preference
  • 8-10 smoked turkey necks or legs
  • 2 small onions, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 qt chicken stock
  • Water as needed
  • Boudreaux's Lil Bit Better Creole Seasoning
  • Boudreaux's Low and Slow Simmer Seasoning
  • Light oil for sautéing


  1. Rinse beans thoroughly, removing any impurities. Soak overnight and drain before using.
  2. In a large pot, brown the andouille sausage in light oil.
  3. Add diced onions and bell peppers to the pot and sauté until softened. Stir in minced garlic.
  4. Pour in chicken stock, add turkey necks, and season with Boudreaux's seasonings. Let the mixture simmer for about an hour.
  5. Incorporate the drained beans and add enough water to cover the ingredients.
  6. Continue cooking until the turkey necks are fork-tender and the meat can be easily separated from the bones.
  7. Remove turkey necks from the pot, allow them to cool slightly, then debone, ensuring all bones are removed.
  8. As the beans soften, they'll create a creamy texture. Reduce the liquid to your desired consistency.
  9. Stir the deboned turkey meat back into the pot and remove from heat once everything is well combined.
  10.  Serve your flavorful bean mixture over rice and enjoy with your favorite side dish!