Stewed White Beans with Smoked Turkey and Skillet Bread: A Southern Comfort Classic

Soul-Warming Beans and Bread That Feels Like Home

Stewed white beans with smoked turkey is a Black Southern staple that brings back memories of Sunday dinners, Grandma’s kitchen, and cozy meals that stick to your bones. The rich, smoky flavor of the turkey melts into the creamy beans, seasoned with the Holy Trinity—onions, bell peppers, and celery—for a deeply savory pot of love.

Served with hot water cornbread (aka skillet bread or hoe cakes), this meal is tradition on a plate. Whether you’re craving something hearty for a cold day or feeding a hungry crew, this recipe delivers all the warmth and comfort of classic Black home cooking.

Ingredients

• 1 chopped onion
• 1 chopped bell pepper
• 2–3 stalks chopped celery
• 6 cups chicken broth
• Smoked turkey pieces (neck, wings, or legs)
• 3 bay leaves
• 1 lb dry navy beans, rinsed
• Black pepper (to taste)
• Cajun seasoning (to taste)

For the hot water cornbread (hoecakes/skillet bread):

• Cornmeal
• Hot water
• Salt
• Oil or butter for pan-frying

Step-by-Step Instructions

Step 1: Build the Flavor Base

1. Add chopped onions, bell pepper, and celery to your pressure cooker or heavy pot.
2. Pour in 6 cups of chicken broth and stir to combine.
3. Add in your smoked turkey pieces and 3 bay leaves.

Step 2: First Pressure Cook

1. Close the pressure cooker lid.
2. Cook the broth and turkey mixture for 45 minutes to infuse flavor.
3. Once done, safely release pressure and remove the lid.

Step 3: Add the Beans & Season

1. Add rinsed navy beans to the pot.
2. Sprinkle in black pepper and Cajun seasoning to taste.
3. Stir everything well to combine.
4. Close the lid again and pressure cook for another 45 minutes.

Step 4: Cook Down to Creamy Perfection

1. After cooking, remove the lid and simmer the beans uncovered.
2. Let them cook down until the liquid thickens and turns creamy, stirring occasionally.

Step 5: Make the Hot Water Cornbread

1. In a bowl, mix cornmeal, hot water, and salt into a thick batter.
2. Heat oil or butter in a cast-iron skillet over medium heat.
3. Drop spoonfuls of the batter into the pan, shaping into patties.
4. Fry until golden brown on both sides.
5. Remove and let drain on a paper towel.

Pro Tips & Serving Suggestions

• Soak your beans overnight if you’re not using a pressure cooker, and adjust cook time as needed.
• For extra creaminess, mash a small portion of the beans during the final simmer.
• Swap smoked turkey for ham hock, smoked neck bones, or even plant-based sausage for a different twist.
• Serve in a deep bowl with a wedge of skillet bread or hot water cornbread on the side—it’s perfect for sopping up that savory bean broth.
• Add a splash of hot sauce or pickled onions for a spicy kick.

About the Creator

This recipe is brought to you by Chef Shaiheem, a soulful culinary storyteller sharing Black comfort food that feels like home. Chef Jahnesta Watson is known for his bold flavors, rich heritage cooking, and drool-worthy dishes that go viral for a reason.

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