Extra Turkey Neck (red Bean) Recipe

Rinse and soak

Inspect the dried red kidney beans and remove any stones or discolored beans. Place beans in a large bowl and cover with the 8 cups of water. Soak overnight (8–12 hours). For a quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

When ready to cook, drain and rinse the soaked beans thoroughly and set aside.

Prep the turkey necks

Pat the turkey necks dry with paper towels and season lightly with 0.5 tsp salt and a few grinds of black pepper.

Brown the necks

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add the turkey necks in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Browning builds flavor. Remove browned necks to a plate and set aside.

Sweat mirepoix

Lower heat to medium and add the diced onion, carrots and celery to the pot. Sprinkle with a pinch of salt. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly — this deepens the tomato flavor.

Toast spices

Add the smoked paprika, ground cumin, dried thyme and cayenne. Toast the spices with the vegetables for 30–45 seconds to bloom their flavor.

Deglaze and combine

Pour in about 1 cup of the stock and stir/scrape the bottom of the pot to release any browned bits. Add the diced tomatoes, Worcestershire sauce, brown sugar, the remaining stock, bay leaves and the drained soaked beans. Return the browned turkey necks to the pot submerging them partially in the liquid.

Simmer low and slow

Bring the pot to a gentle simmer, then reduce heat to low so the liquid barely bubbles. Cover partially (lid slightly ajar) and simmer until beans are tender and turkey meat is falling off the bone, about 75–100 minutes. Stir occasionally, check liquid level and add up to 1 cup hot water or stock if soup becomes too thick. Skim any excess foam or fat from the surface as needed.

Check doneness and adjust

When beans are tender, taste the broth and add the remaining salt (up to the total of 2 tsp listed) and black pepper as needed. If you prefer a thicker stew, mash 1–2 cups of beans gently against the side of the pot with a spoon to thicken the liquid, then stir to incorporate.

Finish the meat

Carefully remove the turkey necks to a cutting board. Use tongs and forks to pull the meat off the bones (it should come off easily). Discard bones and cartilage and return shredded meat to the pot. Stir gently to combine and warm through for 2–3 minutes.

Taste one final time and adjust seasoning: add hot sauce if using, more salt, pepper or a squeeze of lime to brighten the flavors.

Ladle the red-bean and turkey-neck stew into bowls, garnish with sliced scallions and chopped cilantro or parsley. Serve with lime wedges on the side for squeezing and extra hot sauce if desired.

Leftovers: Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days; flavor improves after a day. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed.