Slow-simmered great northern beans soak up the smoky flavor of turkey necks, while crisp, golden hoecakes are perfect for dipping into the rich broth. Set out your favorite hot sauce and serve this comforting meal warm.
Prep time: 15 minutes, plus soaking
Cook time: 2½–3 hours
Serves: 6
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Ingredients
Great northern beans
- 1 lb (450 g) dried great northern beans, rinsed and picked over
- 1½–2 lb (680–900 g) smoked turkey necks
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups (1.4 L) water or low-sodium chicken broth, plus more as needed
- 1 bay leaf
- ½ teaspoon black pepper
- Salt, to taste
- Hot sauce, for serving
Hoecakes
- 1 cup (120 g) fine cornmeal
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup (180 ml) buttermilk or milk
- 2 tablespoons melted butter or neutral oil
- Oil or butter, for frying
Instructions
- Soak the beans. Place the beans in a large bowl and cover with several inches of water. Soak overnight, then drain. For a quicker soak, bring them to a boil for 2 minutes, cover, let stand for 1 hour, and drain.
- Start the beans. Add the drained beans, smoked turkey necks, onion, celery, garlic, broth or water, bay leaf, and black pepper to a large pot.
- Simmer until tender. Bring to a boil, then reduce the heat to low. Cover partially and simmer gently for 2–2½ hours, stirring occasionally. Add hot water or broth if needed to keep the beans covered. Cook until the beans are tender and creamy.
- Add the turkey meat. Remove the turkey necks and bay leaf. When the turkey is cool enough to handle, pull the meat from the bones and stir it back into the beans. Discard the bones. Taste and add salt as needed.
- Mix the hoecake batter. Whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, whisk the egg, buttermilk, and melted butter. Stir the wet ingredients into the dry ingredients just until combined.
- Fry the hoecakes. Heat a thin layer of oil or butter in a skillet over medium heat. Spoon in small rounds of batter. Cook for 2–3 minutes per side, until golden and cooked through. Fry in batches.
- Serve. Ladle the beans and turkey into bowls. Serve with warm hoecakes and hot sauce on the side.
Tips
- Smoked turkey necks can be salty, so taste the beans before adding salt.
- Keep the pot at a gentle simmer to help the beans cook evenly.
- For a thicker broth, mash a few beans against the side of the pot and stir them in.
- Add hot sauce to each bowl so everyone can adjust the heat to their liking.