Ensure your dry red beans have been soaked overnight, or using the "quick soak" method I mentioned above. Rinse, drain, and set aside.
Slice your turkey sausage link into rounds about ½ inch wide.
In a large pot, add the olive oil and the sausage rounds. Brown the sausages on medium heat and then set aside.
Sauté the diced onion, celery, and green bell pepper on medium heat for about 4 minutes.
Season the veggies with the smoked paprika, salt, no-salt Cajun seasoning, black pepper, cayenne pepper, garlic powder, onion powder, and ground thyme.
Pour in the soaked beans, chicken stock, apple-cider vinegar, and molasses. Stir to combine.
Place the bay leaves in the pot, then allow the mixture to begin to boil.
Once the pot is boiling, turn the heat to medium-low, cover, and let cook for an hour.
Remove the bay leaves. Using a soup blender (or smashing the beans against the pot with the back of a spoon), mash some of the beans to help thicken the sauce.
Add back in the sausage rounds, cook covered for another 15 minutes, then serve with white rice. Enjoy!
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