Here’s a hearty and soul-warming recipe for Southern Beans with Smoked Turkey Necks and Potatoes — rich in flavor, simple to make, and perfect for feeding a hungry crowd or enjoying as leftovers. This dish brings all the Southern comfort in one pot!
🍲 Southern Beans with Smoked Turkey Necks & Potatoes
Ingredients:
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1 lb dry beans (lima, pinto, white, or mixed beans), rinsed and soaked overnight or quick-soaked
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1½–2 lbs smoked turkey necks
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1 onion, chopped
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3 cloves garlic, minced
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1 teaspoon black pepper
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1 teaspoon smoked paprika (optional, for extra smoky flavor)
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½ teaspoon cayenne pepper (optional, for a little heat)
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2 bay leaves
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6–7 cups water or low-sodium chicken broth
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3–4 medium potatoes, peeled and cubed
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Salt to taste (after beans have simmered — turkey adds salt)
🥣 Instructions:
1. Cook the Turkey Necks:
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In a large pot or Dutch oven, add smoked turkey necks and water or broth.
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Bring to a boil, then reduce to a simmer and cook 45–60 minutes, uncovered, until the meat begins to tenderize.
2. Add Beans and Seasoning:
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Add soaked and drained beans, onion, garlic, black pepper, paprika, cayenne (if using), and bay leaves to the pot.
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Simmer uncovered for about 1 to 1½ hours, stirring occasionally, until beans are tender. Add more liquid if needed.
3. Add Potatoes:
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Once beans are nearly soft, stir in the cubed potatoes.
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Simmer another 20–30 minutes, or until potatoes are fork-tender and turkey meat is falling off the bone.
4. Adjust Seasoning & Serve:
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Remove bay leaves and taste for salt — add only if needed.
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Pull off any turkey meat from the bones and stir it back into the pot (optional).
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Serve hot with cornbread, rice, or as a meal on its own.
✅ Tips:
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Don’t salt early — smoked turkey can be salty enough. Add salt only after tasting.
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Want it thicker? Lightly mash some of the beans and potatoes at the end.
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Add chopped collard greens or kale for an extra Southern touch.