This is a Southern slow cooker dish combining creamy white beans, rice, smoked turkey leg, and crispy sausage in a Creole-seasoned broth—a set-it-and-forget-it meal that becomes more flavorful as leftovers.
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To a slow cooker, add the dried Great Northern beans, chicken bone broth, and water.
Nestle the smoked turkey leg into the liquid.
Add the chopped green bell peppers, celery, and onion.
Season generously with Creole seasoning.
Cover and cook on low for about 10 hours.
About an hour before the beans are done, heat olive oil in a separate pot over medium-high heat.
Add the sliced smoked sausage and fry until browned and crispy.
Add the cooked sausage and any rendered fat to the slow cooker with the beans.
Season the beans with garlic powder, onion powder, and more Creole seasoning to taste. Stir to combine.
Remove the turkey leg. The meat should be falling off the bone. Discard the bone and skin, and shred the turkey meat back into the beans.
Serve hot over a scoop of cooked white rice.
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on low in a slow cooker or gently on the stovetop with a splash of broth to restore creaminess.
slow cooker (6-quart or larger) · large skillet (for browning sausage)
No. Use dried Great Northern beans straight from the bag; the slow cooker will soften them over 6–8 hours on low heat.
Yes. Cannellini beans or navy beans work well, though Great Northern beans are traditional for this Southern dish.
Cook on low for 6–8 hours until beans are tender. High heat takes about 3–4 hours.
Yes. Cook fully, cool, refrigerate up to 4 days, and reheat gently on the stovetop or slow cooker with extra broth if needed.
Yes. Cook rice on the stovetop separately and serve as a base or stir into the beans and broth just before serving.
