Description
This Southern speckled butter beans recipe features tender beans slow-simmered with smoky turkey, aromatic vegetables, and rich broth. Creamy, comforting, and deeply flavorful, it’s a soulful dish perfect as a hearty main or side.
Ingredients
- 1 pound dried speckled butter beans
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 smoked turkey leg
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
- Rinse butter beans and soak in a large bowl of water overnight or at least 6 hours. Drain before cooking.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Add garlic and cook another 1 minute.
- Add smoked turkey leg and chicken broth to the pot. Bring to a simmer.
- Stir in the soaked butter beans, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.
- Remove bay leaf and smoked turkey leg. Shred the meat and stir it back into the pot.
- Garnish with fresh parsley if desired. Serve hot with cornbread or rice.
Notes
- For a vegetarian version, omit the turkey and use vegetable broth.
- Add a pinch of cayenne or diced jalapeños for spice.
- Stir in chopped carrots or tomatoes for added veggies.
- A splash of vinegar or hot sauce at the end adds brightness.
- Leftovers keep for 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main or Side Dish
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 25mg
