Creole Great Northern Beans with Smoked Meats and Blackened Catfish

Soak the Great Northern beans in water for 6-8 hours.

Chop the trinity (onion, bell pepper, celery) and set aside.

Boil the smoked turkey necks in water until tender.

Slice the smoked sausage into rounds and dice the bacon.

Sauté the bacon and sausage in a large pot until browned.

Add the chopped trinity to the pot and sweat for 5 minutes.

Add the soaked beans to the pot and cover with water.

Season with your preferred spice blend and add fresh herbs.

Bring the mixture to a boil, then reduce to a simmer and cover.

After 30 minutes, add the boiled smoked turkey necks to the beans.

Let cook for an additional hour, then remove the smoked turkey and strip the meat off the bone.

Add the turkey meat back to the pot with fresh herbs and let simmer until ready to serve.

Bind the catfish using yellow mustard and blackening spices and let it rest for at least 30 minutes in the refrigerator.

Fry them until golden brown.

Plate everything up and enjoy!