Recipes

Stewed White Beans with Smoked Turkey

by Cory Armstead.
August 07, 2026
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Made by
Cory Armstead

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Pressure Cook Time: About 1 Hour 25 Minutes

These Stewed White Beans with Smoked Turkey are Southern comfort food at its best, with Great Northern beans cooked down until creamy in a savory broth loaded with tender smoked turkey, onions, peppers, celery, and Cajun seasoning. Serve them with homemade hot water cornbread for a hearty, old-school Southern meal.

Ingredients:

0.5x
1x
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  •   1 bag great northern beans
  •   1 smoked turkey leg
  •   1 yellow onion (diced)
  •   2 stalks celery (diced)
  •   6 cups chicken stock
  •   3 bay leaves
  •   black pepper (to taste)
  •   Cajun seasoning (to taste)
 
For the Hot Water Cornbread
  •   1 cup fine ground cornmeal (yellow or white)
  •   1/2 tsp kosher salt
  •   1/2 cup + 2-4 tbsp boiling water (may need more or less)
  •   2 tbsp unsalted butter (melted)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Dice the YELLOW ONION, CELERY, GREEN BELL PEPPER, and RED BELL PEPPER.
  2. Add the vegetables to a pressure cooker with the 6 CUPS CHICKEN STOCK.
  3. Add pieces of the SMOKED TURKEY LEG and the 3 BAY LEAVES.
  4. Secure the lid and pressure cook for about 45 MINUTES, or until the smoked turkey is fall-off-the-bone tender.
  5. Carefully remove the tender turkey. Separate the meat from the bone and return the meat to the cooking liquid.
  6. Wash and drain the GREAT NORTHERN BEANS, then add them to the seasoned stock.
  7. Season with BLACK PEPPER and CAJUN SEASONING to taste, then stir everything together.
  8. Secure the lid again and pressure cook for approximately 40 MINUTES, until the beans are extremely tender and have cooked down into a creamy consistency.
  9. While the beans finish cooking, prepare the hot water cornbread by combining the FINE-GROUND CORNMEAL and KOSHER SALT.
  10. Gradually add the BOILING WATER, beginning with ½ cup and adding another 2–4 tablespoons as needed to reach the proper consistency.
  11. Stir in the MELTED BUTTER and form the cornmeal mixture into individual pieces.
  12. Cook the hot water cornbread until deeply golden brown on the outside and tender inside.
  13. Ladle the creamy stewed white beans and smoked turkey into bowls and serve hot with a piece of HOT WATER CORNBREAD.

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