The Weeknight Table

Navy Beans with Smoked Turkey

dariuscooks navy beans with smoked turkey
INGREDIENTS
Beans
  • 1 pound dried navy beans, soaked overnight, drained
Meat
  • 1 pound smoked turkey tails
  • 4–5 slices bacon, chopped
Produce
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
Pantry / Seasonings
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2–1 teaspoon crushed red pepper (optional)
  • 1 tablespoon chicken bouillon or 2 teaspoons better-than-bouillon
  • Salt, to taste
Liquids
  • 6–8 cups water or chicken stock
INSTRUCTIONS
Start by building your flavor base. In a large heavy pot or Dutch oven over medium heat, add the chopped bacon and cook until the fat renders and the bacon starts to crisp. Remove the bacon pieces and set aside, leaving the fat in the pot.
Add the smoked turkey tails directly into that bacon fat and let them sear for a few minutes on each side to wake up that smoky flavor and start building depth in the pot.
Add the diced onion, bell pepper, and celery to the pot. Let them cook down in the fat until softened and fragrant, about 5–7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Season the base with smoked paprika, garlic powder, onion powder, thyme, black pepper, crushed red pepper (if using), and the bouillon. Stir everything together so the spices bloom in the fat.
Add the soaked and drained navy beans to the pot, followed by the bay leaves. Pour in 6–8 cups of water or chicken stock, making sure everything is covered by about an inch.
Bring the pot up to a boil, then reduce to a gentle simmer. Cover loosely and let cook for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and the turkey tails are falling apart.
As the beans cook, mash a small portion of them against the side of the pot to naturally thicken the broth. This is what gives you that rich, creamy texture without adding anything extra.
Once the beans are tender, remove the turkey tails, pull the meat from the bones, and return the meat back to the pot. Add the cooked bacon back in as well.
Taste and adjust with salt as needed. Let everything simmer another 10–15 minutes so the flavors come together.
Serve hot over white rice with a side of cornbread.
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