“This dish is like a warm embrace from my mom, Ruth,” says Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, South Jazz Kitchen, and Green Soul. Before she passed, Ruth joined her son in converting to Islam, and so replaced the ham hock in her famous one-pot bean dish with halal-friendly but almost-just-as-fatty smoked turkey tails, which are widely available, relatively inexpensive, and seriously delicious.
Recipe information
Yield
8–10 servings
Ingredients
Preparation
Step 1
Place oil and turkey tail in a large saucepan. Set over medium heat and cook, turning occasionally, until brown on all sides, about 5 minutes. Add onion; cook, stirring occasionally, until starting to take on some color, about 4 minutes. Add bell pepper; cook, stirring, 1 minute. Add garlic, hot sauce, peperoncini, brine, thyme, and beans, then pour in broth. Bring to a boil; reduce heat and simmer, skimming any foam from surface, until beans are tender and liquid thickens slightly, about 2 hours. Shred meat on tail and mix into beans; discard tail.
Step 2
Do ahead: Beans can be made 3 days ahead. Chill in an airtight container.
