Southern Great Northern Beans with Smoked Turkey & Golden Ho Cakes
This recipe delivers velvety-smooth white beans infused with deep, smoky flavor from tender turkey neckbones, paired with traditional, pan-fried cornmeal ho cakes to mop up every last drop of gravy.
Prep Time: 20 minutes (plus overnight bean soak)
Cook Time: 2 hours 30 minutes
Servings: 6–8 servings
Ingredients
For the Great Northern Beans:
1 lb dried Great Northern beans (sorted and rinsed)
1.5 to 2 lbs smoked turkey neckbones
1 large yellow onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
6 cups low-sodium chicken broth (or water)
2 bay leaves
1 tsp Cajun or Creole seasoning
½ tsp black pepper
Salt to taste (hold until the end, as smoked turkey can be quite salty)
Hot sauce (for serving)
For the Ho Cakes:
1 cup yellow cornmeal (preferably stone-ground)
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbsp sugar (optional, for a hint of sweetness)
1 large egg, beaten
¾ cup buttermilk (or whole milk)
2 tbsp melted butter or bacon grease
Vegetable oil or bacon grease (for frying)
Step-by-Step Instructions
1. Prep and Simmer the Smoked Turkey
Soak the Beans: Place dried beans in a large bowl, cover with water by at least 3 inches, and soak overnight. Drain and rinse before cooking. (See tips for the quick-soak method).
Build the Broth Base: In a large Dutch oven or heavy-bottomed pot, add the smoked turkey neckbones, diced onion, bell pepper, minced garlic, and bay leaves. Pour in the chicken broth.
Simmer the Turkey: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour to 1 hour and 15 minutes. This allows the smoked meat to get tender and creates a rich, deeply flavored stock.
2. Cook the Beans
Combine: Add the drained, soaked beans, Cajun seasoning, and black pepper to the pot with the turkey. Ensure the liquid covers the beans by about an inch (add a splash more broth or water if needed).
Simmer until Velvety: Bring back to a gentle boil, then lower the heat to a simmer. Cover and cook for 1 to 1.5 hours, stirring occasionally, until the beans are completely tender and creamy.
Shred the Meat: Carefully remove the turkey neckbones from the pot. Pull the tender meat off the bones, discard the bones/cartilage, and stir the shredded smoky meat back into the beans.
Thicken the Gravy: If you like an extra-creamy bean gravy, take the back of a wooden spoon and mash a small portion of the beans against the side of the pot, then stir them back in. Taste and adjust for salt.
3. Fry the Ho Cakes
Whisk Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
Add Wet Ingredients: Stir in the beaten egg, buttermilk, and melted butter until just combined. The batter should look like thick pancake batter. If it’s too thick, add a splash more buttermilk.
Fry until Golden: Heat 2-3 tablespoons of oil or bacon grease in a heavy skillet (cast iron is best!) over medium-high heat. Drop the batter by the spoonful into the hot skillet.
Flip: Fry for 2 to 3 minutes until bubbles form on top and the edges are golden brown and crispy. Flip and fry for another 2 minutes. Transfer to a paper towel-lined plate.