Randall Beans Recipe: Slow Cooker White Beans with Smoked Turkey Legs

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I haven’t yet announced on Solid Gold Eats my partnership with Randall Beans. They asked if I would develop a few recipes for their website, take pictures and send them the details. I was already a big advocate for the beans, so this sounded like a great idea to me. While I want you to visit their site to view the recipe, I wanted to post the information here so you all knew about it! Sometimes I forget about what’s going on and I need to tell my readers that these really awesome things are happening.

My recipe for January? Slow Cooker White Beans with Smoked Turkey Legs.

I DO need to say that I. Love. Beans. I really do. Baked beans, beans and ham, beans and cornbread, whatever it is, I’ll eat it. I think it stems back from when I would go to ISU’s homecoming with my family, where we’d hang out with the School of Technology (my dad’s department) and eat ham and beans cooked on an open fire in a huge cauldron. They bring it to homecoming every year and it only gets better and better.

This recipe is kind of my recreation on ham and beans, but lighter and healthier (and faster). I was looking for ham hocks at Kroger, but I found smoked turkey tails instead. The butcher said they could be used just like ham hocks, so I decided to get the smoked turkey tails because they were cheaper – 6 for about $3.29. While the flavor was great, I wasn’t expecting there to be so many bones in the tails, and picking them out was a pain.

The next week I went to the store and picked up two large smoked turkey legs instead, thinking that I’d have one large bone and only a few small ones to pick out. This worked out much better. There’s also a lot of meat on the turkey legs, more than what was on the turkey tails. Win!

If you’d like the recipe, please head over to Randall Beans to view it and let me know what you think!

Slow Cooker White Beans and Smoked Turkey Legs

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  • http://twitter.com/lorraineball Lorraine Ball

    Loved your recipe on Randall Beans. Looking forward to whatever you cook up next.

    • solidgoldeats

      Thank you, Lorraine!