Ingredients:

  • 1 lb smoked turkey leg or smoked turkey neck
  • 2 cups low-sodium chicken broth
  • 1 tbsp vegetable oil
  • 2 cans (14½ oz each) cut green beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp seasoned salt

Instructions:

  1. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds. Add the smoked turkey to the pot, searing for 2-3 minutes per side until the meat is deep golden brown.
  3. Pour in the chicken broth. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 60 to 90 minutes until the meat is tender and reaches an internal temperature of 165°F (74°C), and the liquid has reduced slightly.
  4. Stir in the drained canned green beans, smoked paprika, red pepper flakes, and black pepper. Simmer uncovered for 30 minutes, allowing the beans to absorb the smoky broth and the liquid to thicken into a glossy glaze.
  5. Taste the broth and stir in the seasoned salt as needed. Remove the turkey leg or neck, shred the meat into small pieces, and stir it back into the pot before serving.