1. Prep the beans: follow instructions on the bag for over night or quick soak, then drain soak water
2. Cook the beans: in a large soup pot, bring soaked beans, chicken stock, water, diced onion, ham hocks, Cheat Heat Smoked Spice Mix and other spices to a boil, turn down to simmer and let cook for 2 hours (you can do this in a crock pot too – let the beans cook for at least 4-5 hours until beans are mushy on low).
3. Cook the sausage and turkey: mix the turkey and sausage together in a skillet, throw in a little basil, garlic, and white pepper. Cook until meat is browned loosely chopping it as you go. Once finished, drain meat and set aside.
4. Make the bisque: remove ham hocks from the beans, grind the beans up with an immersion blender if you have one. You can run the beans through a food processer or blender as an alternative. Once fully blended, pour in 3/4ths of the evaporated milk. Mix the corn starch into the remaining evaporated milk stirring or whisking until all lumps are gone, then pour into the bisque. Add the meat, bring to boil over medium-high heat until bisque thickens, then reduce heat to simmer, and cover.
5. Serve the bisque: ladle the bisque into individual serving bowls, drizzle the white truffle olive oil and Cheat Heat hot sauce on top, add a pinch of the shredded asiago and finish with a sprinkle of diced green onion. Serve with a side Caesar salad and warm crusty bread (we suggest a multi-grain baguette, but any crusty bread will do). Enjoy!
