Butter Beans with Smoked Turkey
This soul food staple is known for its creamy texture and deep, smoky flavor. It is traditionally served with a side of cornbread to soak up the delicious broth.
Ingredients
The Beans: 1 lb of dried butter beans (soaked overnight) or frozen baby lima beans.
The Meat: 1–2 smoked turkey wings, drums, or tails (this provides the essential smoky base).
The “Holy Trinity”: Finely chopped onion, green bell pepper, and celery.
Aromatics: Minced garlic and a bay leaf.
Liquid: Chicken broth or water (enough to cover the beans by 2 inches).
Seasoning: Salt, black pepper, a pinch of dried thyme, and a dash of crushed red pepper flakes (optional).
Finishing Touch: A tablespoon of butter to enhance the creaminess.
Preparation Steps
Simmer the Turkey: Place the smoked turkey in a large pot with the broth or water. Bring to a boil, then reduce heat and simmer for 30–45 minutes until the meat starts to soften and flavors the liquid.
Add Vegetables: Stir in the onion, bell pepper, celery, and garlic.
Add Beans: Incorporate the butter beans, bay leaf, and seasonings.
Slow Cook: Cover and simmer on low heat for 1 to 1.5 hours (dried beans take longer; frozen beans are faster). Cook until the beans are “tender as butter”.
Create the Creaminess: For a thicker broth, smash a few beans against the side of the pot with a spoon and stir them back in. Stir in the butter just before serving.
Serving: Taste for salt at the very end (smoked turkey is naturally salty). Serve hot, preferably with a piece of golden cornbread.
