Y’all it is not a holiday meal without my southern seasoned butter beans. This year I decided to change them up a bit and use the turkey wing meat from Trinas Make Ahead Turkey Gravy that I roasted off for the gravy. I used two of them, but as you can see below, you can just as easily use 2 smoked chicken wings. My original recipe calls for 2 smoked ham hocks. As you can see, you can change recipes up any way you want to make your own or make something new. I hope ya’ll enjoy this little twist. Heck, you could even use some of the left over Turkey from Thanksgiving and make a big pot of these for a meal after the big day.
1 lb dry butter beans (the big white ones)
2 smoked Turkey Wings
1/2 onion,diced (or 1 small one)
2 teaspoons butter
1 teaspoon salt
1/2 teaspoon black pepper
Sort beans; remove bad ones,rocks or other foreign materials. Rinse beans in a colander under cold water. Set aside.
Dice half an onion and place in small pot and sauté in the butter until translucent.
Add some water to deglaze pot then add beans and cover with water to about 3 inches above the beans. Add salt and pepper. Bring to a boil then cover and turn heat OFF for 45 minutes. (You can also just soak your beans overnight and put in the slow cooker in the morning as well on high for 4-5 hours.)
Now put the beans/onions in your slow cooker along with the turkey wings. Set on low and cook over night.
Before serving, shred the meat off the chicken wings and discard skin and bones. Add meat to the beans and stir.
Taste and add more salt and pepper if needed.