Great Northern & Pinto Beans with Smoked Neckbones and Smoked Sausage

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Ingredients

  • 1/2 lb great northern beans, sorted and not presoaked
  • 1/2 lb pinto beans, sorted and not presoaked
  • 1 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 stalk celery, diced
  • 2ā€“3 lbs smoked pork neckbones
  • 1 link smoked sausage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups chicken broth
  • 3 tablespoons olive oil

Directions

Set your Instant Pot to High SautĆ© mode and add the olive oil. Once heated, add the onions, green and red bell peppers, and celery. Stir in the garlic powder, onion powder, thyme, rosemary, salt, and pepper. SautĆ© for 5ā€“6 minutes, stirring occasionally, until the vegetables are fragrant and softened. Turn off the pot.

Add the chicken broth, the sorted (but not presoaked) beans, and the smoked neckbones to the pot. In a separate skillet, brown the sliced smoked sausage on both sides until golden, then set aside for later.

Seal the Instant Pot and pressure cook on High for 40 minutes. Once done, allow a natural release for 20 minutes, then carefully release any remaining pressure. Remove the neckbones and discard any bones, returning the meat to the pot.

For a thicker, creamier texture, scoop out about 1Ā½ cups of the beans and blend them in a food processor. Stir the blended mixture back into the pot to create a rich, velvety base. Add the browned smoked sausage and stir to combine. Let it sit for a few minutes so the flavors meld together beautifully before serving.

Johnny Cakes (Heaux Cakes)

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup water
  • 1/4 cup vegetable oil (for frying)

To make the Johnny Cakes, whisk together the flour, cornmeal, baking powder, salt, and sugar in a large bowl. In a separate bowl, beat the eggs with the buttermilk and water. Combine the wet and dry ingredients until just mixed ā€” donā€™t over-stir, as the batter should remain slightly lumpy for a tender texture.

Heat a cast iron skillet over medium heat and add the vegetable oil. Using a 1/4 cup measure, scoop the batter into the skillet and fry each cake until golden brown on both sides. Serve warm alongside your smoky beans for the perfect Southern-style meal thatā€™s comforting, flavorful, and full of heart.

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