Turkey Neck (red Bean) Recipe
Make Turkey Neck (red Bean) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Red Bean Base
Turkey Necks
For Serving
Method
Red Bean Base
- 1
Sort and Soak Beans
Rinse the dried red beans under cold water and pick out any stones or shriveled beans. Soak overnight in a bowl covered with 3 times the volume of cold water (about 6 cups). For a quick-soak: put beans in pot, cover with water, bring to a boil for 2 minutes, remove from heat and let sit, covered, for 1 hour. Drain and rinse before using.
- 2
Prep Ingredients
Dice the onion, bell pepper and celery; mince the garlic. Measure out bay leaves, thyme, smoked paprika, cayenne, tomato paste, oil, salt and pepper so they are ready to add as you cook.
- 3
Sauté Aromatics
After browning the turkey necks (see 'Turkey Necks' section), keep the same heavy pot. Add the measured 2 tbs vegetable oil if the pot is dry and heat over medium. Add the diced onion, bell pepper and celery and sauté 6–8 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.
- 4
Build Base Flavor
Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add smoked paprika, thyme and cayenne and stir until combined. Pour in about 1 cup of the chicken stock and scrape the bottom of the pot to deglaze and lift any browned bits.
- 5
Turkey Necks
- 6
Season Turkey Necks
Pat turkey necks dry with paper towels. Rub with 1 tsp salt and 0.5 tsp black pepper. Drizzle or brush on the Worcestershire sauce and the optional 0.5 tsp liquid smoke (if using) and let sit 5–10 minutes while you prepare the pot.
- 7
Brown Neck Pieces
Heat the 2 tbs vegetable oil in a heavy, oven-safe Dutch oven or large pot over medium-high heat. When shimmering, add the turkey necks in a single layer (work in batches if needed) and brown 4–6 minutes per side until a deep brown forms. Browning adds flavor—do not crowd the pan. Transfer browned necks to a plate and reserve.
- 8
Return Necks to Pot to Simmer
After sautéing the vegetables and deglazing (see 'Red Bean Base'), nestle the browned turkey necks back into the beans and stock so they are submerged (or mostly submerged). Bring everything to a gentle simmer.
- 9
Long, Gentle Simmer
Reduce heat to low so the pot maintains a gentle simmer. Partially cover the pot and simmer for 90–120 minutes (1.5–2 hours), stirring every 20–30 minutes and checking liquid level. The beans are done when very tender and the turkey neck meat is pulling away from the bones. If the pot becomes too dry before beans are tender, add up to 1–2 cups additional hot water or stock.
- 10
Remove, Shred, and Return Meat
When beans and necks are tender, carefully remove the turkey necks to a cutting board or bowl. Let cool slightly, then use two forks (or your hands when cool enough) to pull the meat from the bones. Discard bones and any large cartilage. Return the shredded turkey meat to the pot and stir to combine.
- 11
For Serving
- 12
Prepare Rice
Cook long-grain white rice according to package directions so it is ready to serve. Measure about 4 cups cooked rice total for 5–6 servings.
- 13
Finish and Garnish
Ladle the red beans and shredded turkey neck meat over bowls of hot rice. Garnish with sliced green onions and chopped parsley. Offer hot sauce at the table and additional black pepper if desired.
