Please ensure Javascript is enabled for purposes of website accessibility

Wild Turkey and Nettle Brothy Beans

A cozy and nourishing spring recipe from Adam Berkelmans at The Intrepid Eater.

This wild turkey and nettle brothy beans recipe is an excellent way to enjoy wild spring-time delicacies in one hearty and delicious dish!

You can replace the wild turkey wings with store bought turkey and the nettles with spinach if you don’t have access to the wild ingredients.

If using canned beans (not ideal) add them in with the nettles at the end of the recipe.

Prep time: 30 minutes
Cook time: 5 hours
Yield: 4 large servings


  • Dry white navy beans  ·  1.5 cup 
  • Full turkey wings (OR 1 large leg drumstick)  ·  2 
  • Kosher salt  ·  to taste 
  • Onion  ·  1 
  • Garlic  ·  6 cloves 
  • Dried thyme  ·  1 teaspoon 
  • Stinging nettle tips  ·  7-10 ounce 
  • Black pepper  ·  1 teaspoon 
  • Dry white wine OR cider vinegar  ·  1 tablespoon 
  • Good quality extra virgin olive oil  ·  To serve 


  1. Add the beans to a large bowl and cover with water. Let soak overnight.

  2. Add the turkey wings to a large pot and cover with water. Add a pinch of salt, the whole onion, and 3 whole cloves of garlic. Bring to a boil, then reduce to a low simmer. Simmer for 3-4 hours, or until meat is tender enough to pull from the bone. Take the meat off of the bones, shred, then add back to the broth. Remove the onion and garlic.

  3. Add the soaked beans to the broth, along with 3 cloves of chopped garlic and the thyme. Simmer for 1 hour, or until beans are tender.

  4. Bring a separate pot of water to the boil. Add the nettles in batches and cook for 1 minute. Wring the water out, then add them to the beans along with the pepper and wine/vinegar. Cook for 5 more minutes.

  5. Taste for seasoning and add more salt if necessary. Transfer the brothy beans into bowls and top with a good glug of olive oil before serving. Enjoy!

Paired Wines