Description
A comforting Southern classic featuring tender great northern beans slow-simmered with smoky turkey necks, served alongside crispy, golden hoe cakes made from cornmeal batter. This hearty meal blends rich flavors and satisfying textures, perfect for a cozy family dinner.
Ingredients
Beans & Turkey
- 2 cups great northern beans (dried, rinsed and soaked overnight)
- 2 smoked turkey necks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1–2 bay leaves
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or broth
- 1 tbsp oil
Hoe Cakes
- 1 cup cornmeal
- ½ cup flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar (optional)
- ¾–1 cup water or milk
- Oil for frying
Instructions
- Sauté Aromatics: Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and translucent, about 5 minutes.
- Add Turkey Necks: Place the smoked turkey necks into the pot with the onions and garlic. Cook for 5 to 10 minutes to allow the turkey necks to release their smoky flavor into the oil and aromatics.
- Add Beans and Seasonings: Add the soaked great northern beans, bay leaves, black pepper, optional paprika, and 6 to 8 cups of water or broth to the pot. Stir gently to combine everything.
- Simmer Beans: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover partially and let cook for 2 to 3 hours, or until the beans are tender and creamy in texture.
- Remove and Shred Turkey: Carefully remove the turkey necks from the pot. Once cool enough to handle, shred the meat off the bones and discard the bones. Return the shredded turkey meat back into the bean pot.
- Adjust Seasoning: Taste the beans and add salt as needed. Stir well, then keep warm until ready to serve.
- Prepare Hoe Cake Batter: In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and optional sugar. Gradually add ¾ to 1 cup water or milk, stirring until you create a thick, sticky batter.
- Cook Hoe Cakes: Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil, flattening each slightly with the back of the spoon. Cook for about 2 to 3 minutes on each side or until the hoe cakes are golden brown and crispy.
- Serve: Serve the smoky great northern beans with shredded turkey alongside the warm, crispy hoe cakes for a hearty and satisfying meal.
Notes
- Soaking beans overnight reduces cooking time and helps with digestion.
- Use broth instead of water for a richer flavor in the beans.
- The paprika is optional but adds a subtle smoky depth.
- For a lighter version of hoe cakes, use water instead of milk and reduce sugar.
- Leftover beans and hoe cakes can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust salt at the end to avoid over-seasoning, especially if using broth.
