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When I woke up in the morning, I thought of making something today that would make the family happy and also give me a fantastic recipe for the blog. On the menu were my favorite Great Northern beans, along with a delicious smoked turkey wing that had already filled the kitchen with its aroma.
The trouble started when it was time to boil the beans. I was in a rush and wondering whether the beans would soften properly, because old beans often make a lot of fuss when cooking. On top of that, when I added all the spices and chicken bouillon, I worried that the salt or seasoning might become too much because the smoked turkey itself is quite salty.
However, instead of panicking, I handled the situation like a professional chef. First, I kept the heat very low and let the beans gently simmer instead of boiling them on high heat, so their skins wouldn’t burst. Then, I checked the salt right at the end and shredded the turkey meat thoroughly so that every spoonful had an even flavor. When the dish was finally ready and I tasted it, all the hard work paid off!
Smoked Turkey and Great Northern Beans I Tried
Ingredients
Equipment
Method
- Instructions
- Prep the Meat and Broth: Place the smoked turkey wing in your large pot or Dutch oven. Pour in enough water to completely submerge the meat. Bring the water to a rolling boil over medium-high heat, then reduce the heat to a simmer. Cover loosely and cook for 30 to 45 minutes to create a rich, smoky base broth.
- Add the Beans: While the meat simmers, pour your overnight-soaked Great Northern beans into a colander, drain, and rinse them thoroughly under cold water. Add the rinsed beans directly into the pot with the smoked turkey and broth. Add a bit more hot water if necessary to ensure the beans and meat are submerged by about 2 inches.
- Season the Pot: Stir in the chicken bouillon, bean seasoning packets, bay leaves, onion powder, garlic powder, and black pepper. Stir gently to distribute the seasonings evenly.
- Simmer: Bring the mixture back up to a gentle boil. Reduce the heat to low, cover the pot loosely (leaving a small crack for steam to escape), and let it simmer for 45 to 60 minutes. Stir occasionally and check the beans for doneness—they should be completely tender and creamy inside.
- Shred and Serve: Once the beans are tender, turn off the heat and remove the bay leaves. Carefully extract the smoked turkey wing and place it on a plate. Using two forks, shred the meat away from the bone and discard the bones and any tough skin. Return the shredded turkey meat to the pot.
- Final Adjustments: Stir the shredded meat into the beans. Taste the broth and adjust the seasoning with additional black pepper, onion powder, or garlic powder if desired. Serve hot.
