Description
Southern Beans with Smoked Turkey is a classic comfort food dish featuring creamy great northern beans slow-cooked with smoky turkey legs, aromatic vegetables, and Southern spices. This one-pot meal is hearty, flavorful, and perfect for feeding a crowd or meal prepping for the week.
Ingredients
1 pound dried great northern beans (or pinto beans)
2 large smoked turkey legs (about 2–3 pounds total)
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 bay leaves
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)
6–8 cups low-sodium chicken or turkey broth
2 cups water
2 tablespoons vegetable oil
Salt to taste (add after cooking)
Instructions
1. The night before, place dried beans in a large bowl and cover with cold water by 3 inches. Soak at room temperature for 8 hours or overnight. Drain and rinse thoroughly.
2. Rinse smoked turkey legs under cold water and pat dry. Remove any plastic caps from bone ends. Set aside.
3. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium heat.
4. Add diced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
5. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
6. Add drained beans, smoked turkey legs, bay leaves, smoked paprika, thyme, black pepper, and cayenne (if using) to the pot.
7. Pour in 6 cups broth and 2 cups water. The liquid should cover beans and turkey by about 1 inch. Add more liquid if needed.
8. Increase heat to high and bring to a rolling boil.
9. Once boiling, immediately reduce heat to low to maintain a gentle simmer. You should see small bubbles, not a vigorous boil.
10. Cover pot partially (leave a small gap for steam to escape) and simmer for 2.5-3 hours, stirring every 30-45 minutes.
11. Check liquid level periodically and add more broth or water if beans become exposed.
12. After 2.5 hours, test a bean for tenderness. It should be completely creamy inside with no hard center. Turkey should fall off the bone easily.
13. Remove turkey legs from pot and place on a cutting board. Let cool for 5-10 minutes.
14. Remove and discard turkey skin and bones. Shred meat into bite-sized pieces using two forks.
15. Return shredded turkey meat to the pot of beans. Stir to combine.
16. Remove and discard bay leaves. Taste and add salt as needed (start with ½ teaspoon and adjust).
17. If beans are too soupy, simmer uncovered for 10-15 minutes to thicken. If too thick, add a splash of broth or water.
18. Serve hot in bowls with your favorite sides. Enjoy!
Notes
Beans older than 1 year may take longer to cook or never fully soften. Buy from stores with high turnover.
Don’t add salt until the end, as it can toughen bean skins if added too early.
The smoked turkey legs are already fully cooked (hot-smoked), so the long cooking time is for tenderness and flavor infusion.
This recipe tastes even better the next day as flavors continue to meld.
For vegetarian version, omit turkey and use vegetable broth. Add 2 tablespoons liquid smoke and include kombu for umami.
Quick-soak method if you forget overnight soaking: Cover beans with water, bring to boil, remove from heat, cover, and let sit 1 hour before draining and proceeding.
Freeze portions in airtight containers for up to 3 months.
Serve with cornbread, rice, collard greens, or coleslaw for a complete Southern meal.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course, Soup
- Method: Braising, Slow Cooking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1.5 cups
- Calories: 342
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 65mg
Keywords: southern beans, smoked turkey beans, great northern beans, comfort food, soul food, one pot meal, slow cooked beans, meal prep