Before you cook, soak the great Northern beans. You can either leave them to soak overnight in a large bowl of water or use the quick-soak method. The latter involves boiling the beans for two minutes and then letting them sit for an hour before draining.
Heat olive oil in a Dutch oven over medium heat. Sear the sliced andouille sausage until browned on all sides. This step locks in the flavor and adds richness to the beans. Remove the sausage from the pot and set it aside.
Using the same pot, melt the butter and add the onions, bell peppers, and celery. These veggies make up the famous Holy Trinity, an essential base for Creole cuisine. Sauté for about five minutes, then stir in the garlic paste and cook for another minute.
Return the sausage to the pot, then add the soaked beans, smoked meat, chicken stock, Creole seasoning, cayenne, thyme, bay leaves, and hot sauce. Stir everything together, ensuring the beans are submerged in the liquid.
Step 5: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the beans to simmer gently for about two hours, stirring occasionally. This slow cooking process is where all the magic happens.
Once the smoked meat is tender, remove it from the pot and shred it with two forks. Discard any bones and return the shredded meat to the beans. This step enhances the dish’s texture and ensures every bite is flavorful.
Using a wooden spoon or a potato masher, gently mash about a quarter of the beans in the pot. This small step makes the mixture creamy without adding any dairy.
