Loaded pinto beans!

10 oz pinto beans

9 cups of water

1 cup of chicken broth

2 tsp brown sugar

1 tsp chicken bouillon seasoning

2 smoked turkey necks

5 oz andouille or jalapeño sausage

2 strips of thick-cut bacon

Seasoning salt

Garlic and onion powder

Smoked paprika

Yellow onion

Green and red bell peppers

Boil turkey necks until tender. Once cooled, take the meat off the bone and set aside. Sauté onions and peppers in one tbsp of butter; add sausage and cook until browned. Set aside. Cook bacon until browned on both sides. Set aside.

Soak pinto beans overnight, drain, and rinse. Add 8 cups of water and 1 cup of chicken broth to a pot. Season with seasoning salt, onion powder, garlic powder, chicken bouillon seasoning, and smoked paprika. Cook pinto beans for 1 hour covered, stirring every 10-15 minutes. Add 2 tsp of brown sugar, turkey necks, bacon, sausage, onions, and peppers. Stir and let cook for another 45 minutes. Ten minutes before it is finished, add another cup of water, more seasonings to taste and a dash of hot sauce(optional). Serve with corn bread or rice and enjoy!