Description
Slow simmered green beans and potatoes made flavorful using smoked turkey necks in this classic Southern recipe.
Ingredients
Scale
- 6–8 cups water
- 6 meaty smoked turkey necks
- 1/2 cup finely chopped white onion
- 1 tbsp finely chopped garlic
- 1 1/2 tbsp chicken bouillon powder
- 1 lb small to medium red or russet potatoes, quartered
- 2 lbs string beans, stemmed and halved crosswise
- 1 tbsp ground black pepper
Instructions
- Boil: In a large stockpot over high heat, combine the water and turkey necks and bring to a rolling boil. Turn the heat to a low boil, cover and cook for 2 hours.
- Season: Add more water if needed to cover the necks, then add the onion, garlic and bouillon powder and stir to combine.
- Simmer: Add the potatoes and string beans, re-cover, and keep cooking on that low boil until the potatoes get tender and the beans are nice and soft (about 45 minutes). Add the pepper and stir to combine.
- Shred: Pull the turkey necks from the broth, pull the meat from the necks, discarding the skin and bones, and add the meat back to the broth.
- Serve: Serve the beans and potatoes in bowls along with some of the broth and meat.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 6 months. Reheat in a saucepan over medium-low heat or in a crockpot on low.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 115 kcal
- Sugar: 7 g
- Sodium: 487 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 1 mg
Keywords: Southern green beans, smoked turkey, soul food, side dish, green beans and potatoes