Southern-Style Butter Beans

It's no secret that we love red beans and rice in Louisiana, but have you ever had butter beans? I don't cook them often, but I love them!  I basically cook them the same way I do red beans.  I just used smoked turkey necks instead of pork neckbones.  Check out my Instagram reel here!

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1 lb of frozen or fresh speckled butter beans
1 tbs of bacon up or cooking oil of choice
1-2 yellow onions, diced finely
3 stalks of celery, diced finely
1 bell pepper, diced finely
1 tbs of minced garlic
5-6 smoked turkey necks
Chicken Broth (Keep on hand to keep liquid levels adequate)
Slap Ya Mama (to taste)
1 tbs Smoked Paprika 
Badia Complete Seasoning (to taste)
Black Pepper (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
1 Tbs Thyme 
2 Tbs Oregano
2 Tbs of Parsley
2-3 bay leaves

1. In a 6-quart pot, on medium-high heat, add the Bacon Up or oil to the pot.
2. Sauté diced onions, celery and bell peppers for about 5 minutes.
3. Add garlic and sauté another 1-2 minutes.
4. Add about 3 cups of chicken broth along with the turkey necks to the pot and bring to a boil.
5. Add the butter beans to the pot and reduce the heat to medium.
6. Season with dry seasonings. Liquid should remain about an inch above the beans.  As the liquid starts to recede, add chicken broth to return liquid levels to the proper level.
7. Reduce the heat to a simmer and allow the beans to cook for at least 2 hours or until the beans have softened. 
8. Taste the gravy and add more dry seasonings, if necessary.

Pro tip: If you want to thicken your gravy.  Mix about a tablespoon of corn starch with water and add to beans. Continue to cook on low.
9. Remove the bay leaves from the pot and discard.
10. Serve over warm rice.