Brown the sausage and pork

• Heat a little oil in a heavy pot and add the sliced smoked sausage.
• Let the sausage brown and release its smoke flavor, then add the diced salt pork.
• Add the diced onion and cook until the onions are browning down.

Build the base

• Add the celery and bell pepper to the pot with the garlic.
• Stir in the smoked turkey necks and smother everything down.
• Keep stirring so all the flavors get incorporated.

Add the beans and water

• Add the soaked, drained red beans to the pot.
• Cover the beans with water, adding more as they cook down.
• Stir and bring the pot to a rolling boil.

Season and simmer

• Season with hot sauce, cayenne pepper and salt.
• Stir well, cover and let the beans simmer until tender, adding water as needed.
• Keep the pot at a gentle bubble so the beans cook down into a gravy.

Mash the beans for creaminess

• When the beans start getting soft, smash some of them against the sides of the pot.
• Take your time and avoid smashing the sausage.
• Stir so the mashed beans soak up the gravy.

Make the jalapeño cornbread batter

• In a bowl, whisk the egg with the buttermilk.
• Stir in the cornmeal, baking powder and salt.
• Fold in the corn kernels, chopped jalapeños, honey and a little oil.

Bake the cornbread

• Pour the batter into a greased baking dish.
• Bake at 230 °C until golden and set.

Cook the rice

• Cook the rice in salted water until tender.
• Fluff and keep warm.

Finish and serve

• Stir the sliced green onions and chopped parsley into the beans.
• Spoon the creamy red beans over the rice.
• Serve with a wedge of warm jalapeño cornbread.