Smoked Turkey Great Northern Beans

This smoked turkey Great Northern beans with ho cakes recipe has been a comforting favorite in my kitchen, perfect for chilly evenings when you want something hearty and soul-warming. The beans simmer until tender with smoky turkey neckbones that infuse the dish with rich flavor, while the crispy ho cakes serve as a perfect side to soak up every bit of that delicious broth.

I first tried this recipe on a cold weekend when I wanted something filling and easy to prepare. Now it’s a requested dish especially when friends come over for casual dinners.

Ingredients

• One pound of Great Northern beans: These are mild and creamy, perfect for slow cooking and absorbing the smoky flavors
• One and a half pounds of smoked turkey neckbones: They provide aroma and richness, and look for neckbones with some meat on them for shredding
• One large yellow onion, diced: Onions build a natural sweetness and depth in the broth
• Three cloves of garlic, minced: Adds a gentle pungency that complements the smokiness
• Two stalks of celery, diced: Bring in fresh, aromatic notes that balance the richness
• Six cups of chicken broth or water: Use broth for more flavor but water works too
• One bay leaf: Enhances the savory profile subtly without overwhelming the dish
• One teaspoon of smoked paprika: Adds a warm smoky undertone, Spanish smoked paprika is ideal
• Salt, black pepper, and hot sauce to taste: Seasoning is key so adjust to your liking, I love adding a few dashes of hot sauce to brighten the flavors

For the Ho Cakes

• One cup yellow cornmeal: Look for finely ground cornmeal for a smooth texture
• Half cup all-purpose flour: Provides structure, but you can experiment with a gluten-free blend
• One teaspoon baking powder: Helps the ho cakes rise and become fluffy
• Half teaspoon salt: Balances the flavors in the cake
• One large egg: Binds the batter together
• Three quarters cup buttermilk: Adds tang and moisture for tender cakes
• Quarter cup water: Adjust as needed for batter consistency
• Three tablespoons bacon grease or vegetable oil: For frying to achieve that golden crispiness, bacon grease gives an extra smoky note

Step-by-Step Instructions

Prep and Soak the Beans:

Place the dried beans in a large pot, cover them with two inches of water, and soak overnight. This softens the beans and reduces cooking time. After soaking, drain and rinse thoroughly to remove any residue.

Simmer the Turkey:

Add the smoked turkey neckbones along with the chicken broth to the pot and bring it to a boil. Once boiling, reduce the heat and let it simmer gently for 30 minutes. This releases the smoky aroma into the broth and begins tenderizing the meat.

Cook the Beans:

To the same pot, add the soaked and drained beans, diced onion, minced garlic, diced celery, bay leaf, and smoked paprika. Cover and let everything simmer on low heat for one and a half to two hours. Stir occasionally and check for tenderness of the beans.

Shred and Thicken:

Remove the turkey neckbones carefully from the pot. Shred the meat off the bones and discard them. Return the shredded turkey to the pot. To thicken the broth naturally, mash a few beans gently against the side of the pot and stir. Adjust seasoning with salt, black pepper, and a few dashes of hot sauce according to your preference.

Mix the Ho Cake Batter:

In one bowl, whisk together the yellow cornmeal, flour, baking powder, and salt. In another bowl, whisk the egg, buttermilk, and water. Combine the wet ingredients with the dry, stirring just until combined without overmixing.

Fry the Ho Cakes:

Heat the bacon grease in a heavy skillet over medium-high heat. Drop spoonfuls of the batter carefully into the hot grease. Fry for two to three minutes until bubbles appear on the surface. Flip and cook for another two minutes until both sides are golden brown and crispy. Drain on paper towels and serve immediately alongside the beans.

Storage Tips

Let leftovers cool completely before storing in airtight containers. Beans freeze wonderfully and can be refrigerated for up to four days or frozen for up to three months. Reheat gently on the stovetop adding a splash of broth or water if needed to loosen the consistency. Ho cakes are best eaten fresh but can be reheated in a skillet for a few minutes to regain crispiness.

Ingredient Substitutions

If you cannot find smoked turkey neckbones try smoked ham hocks or a smoked turkey leg as alternatives. For a vegetarian version, omit the meat and use smoked paprika with vegetable broth. Arrowroot or baking soda can replace baking powder in the ho cakes if necessary. You can swap all-purpose flour for gluten-free flour blends for those with gluten sensitivity.

Serving Suggestions

Serve the beans and ho cakes alongside collard greens, sautéed kale, or a fresh cabbage slaw to add some vibrant veggies to the meal. A drizzle of hot sauce or a spoonful of sour cream on top can also elevate the flavors. This dish pairs nicely with a crisp cider or a bold iced tea for a refreshing contrast.

Cultural Context

Beans and cornmeal cakes have deep roots in Southern and Appalachian cuisine where using smoked meats and simple ingredients created hearty meals for families with limited resources. This recipe honors those traditions while adding a modern homemade touch. It’s a dish that brings people to the table, offering comfort and memories with every bite.

Recipe FAQs

→ What is the best way to soak Great Northern beans?

Soaking beans overnight in water helps soften them, reducing cooking time and ensuring even tenderness.

→ Can I use another cut of smoked turkey?

Yes, smoked turkey wings or legs can substitute neckbones, offering similar smoky richness and flavor.

→ How do ho cakes get their crispy texture?

Frying ho cakes in hot bacon grease until golden brown on both sides creates their signature crispy exterior.

→ What thickens the bean broth naturally?

Mashing a few cooked beans against the pot side releases starches that naturally thicken the broth.

→ Can I make ho cakes without buttermilk?

Buttermilk adds tenderness and subtle tang, but you can substitute with milk and a splash of vinegar as a homemade alternative.