Great Northern Beans With Smoked Turkey

Whip up a pot of these Great Northern Beans with Smoked Turkey for a comforting, slow-cooked meal that delivers big flavor with simple ingredients. Tender Great Northern beans simmer low and slow with smoky turkey wings, aromatics, and warm seasonings to create a rich, hearty dish that’s deeply satisfying.

Happy Thursday, friends! I hope your week has been treating you kindly so far. I’m easing into today with a slower pace and loving it. The days have been moving fast lately, so having a moment to just breathe, reset, and get grounded feels really good right now.

I’ve been in that headspace of getting things done but also giving myself grace where I can—balance, right? If you’re feeling the same, just know you’re not alone.

I’m also really excited about what I’ve been working on in the kitchen lately. I have been experimenting with old recipes and adding my own twist. Today, I bring to you my take on Great Northern beans with smoked turkey.

Great Northern Beans With Smoked Turkey

Ingredients

• 1 bag Great Northern beans, picked through and washed thoroughly
• Smoked turkey wings
• 1 small piece corned beef brisket
• 1 onion, chopped
• 1 bell pepper, chopped
• 2–3 celery stalks, chopped
• 4–5 cloves garlic, minced
• Fresh thyme sprigs
• 2–3 tablespoons butter
• 1–2 tablespoons brown sugar
• Mushroom seasoning, to taste
• Paprika, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste
• Seasoned salt, to taste
• Bouillon (powder or cube), to taste
• Hot water (about 4 cups for thick beans, more if you want it soupy)

Instructions

Pick through the Great Northern beans to remove any debris, then wash them thoroughly. Set aside.

Preheat your crock pot on high. Add the smoked turkey wings and the small piece of corned beef brisket directly into the pot.

Add the onion, bell pepper, celery, garlic, and fresh thyme on top of the meat. Pour in the washed beans.

Add butter, brown sugar, mushroom seasoning, paprika, garlic powder, onion powder, black pepper, seasoned salt, and bouillon. Pour in hot water, about 4 cup for a thick consistency. Add more water if you prefer a thinner, soupier texture.

Cover and cook on high for 4–5 hours, until the beans are tender and the meat is falling off the bone.

Remove the turkey wings and brisket. Shred the meat, discard the bones and thyme stems, then return the meat to the pot.

Stir everything together until well combined. Taste and adjust seasoning if needed. Serve hot.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water if the beans have thickened.

This is recipes that doesn’t need bells and whistles to be good. It’s simple, filling, and packed with flavor in a way that only slow-cooked beans can be. I love that you can serve it over white rice or with cornbread on the side, this Great Northern beans with smoked turkey recipe will make your family come back for more.

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• Spicy Shrimp & Dumpling Noodle Soup Recipe
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Great Northern Beans With Smoked Turkey

Recipe by Ren PetersCourse: MainCuisine: SouthernDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

420

kcal

These Great Northern Beans with Smoked Turkey are slow-cooked until tender, rich, and deeply flavorful. Smoked turkey wings and a touch of corned beef infuse the beans with savory depth, while simple aromatics and pantry seasonings create a thick, satisfying pot of comfort food perfect with rice or cornbread

Ingredients

• 1 bag Great Northern beans, picked through and washed thoroughly

• Smoked turkey wings

• 1 small piece corned beef brisket

• 1 onion, chopped

• 1 bell pepper, chopped

• 2–3 celery stalks, chopped

• 4–5 cloves garlic, minced

• Fresh thyme sprigs

• 2–3 tablespoons butter

• 1–2 tablespoons brown sugar

• Mushroom seasoning, to taste

• Paprika, to taste

• Garlic powder, to taste

• Onion powder, to taste

• Black pepper, to taste

• Seasoned salt, to taste

• Bouillon (powder or cube), to taste

• Hot water (about 4 cups for thick beans, more if you want it soupy)

Directions

• Pick through the Great Northern beans to remove any debris, then wash them thoroughly. Set aside.
• Preheat your crock pot on high. Add the smoked turkey wings and the small piece of corned beef brisket directly into the pot.
• Add the onion, bell pepper, celery, garlic, and fresh thyme on top of the meat. Pour in the washed beans.
• Add butter, brown sugar, mushroom seasoning, paprika, garlic powder, onion powder, black pepper, seasoned salt, and bouillon. Pour in hot water, about 4 cup for a thick consistency. Add more water if you prefer a thinner, soupier texture.
• Cover and cook on high for 4–5 hours, until the beans are tender and the meat is falling off the bone.
• Remove the turkey wings and brisket. Shred the meat, discard the bones and thyme stems, then return the meat to the pot.
• Stir everything together until well combined. Taste and adjust seasoning if needed. Serve hot.