Melt butter in a large pot over medium heat. Add onion and sauté until softened, about 4 minutes. Add garlic and sauté for an additional minute.

Add turkey necks, chicken broth, water, cajun seasoning, and black pepper.

Bring to a simmer. Once the broth begins to simmer, reduce heat to medium-low and cover. Cook on medium-low heat until turkey necks start to become tender, about 1-2 hours (depending on the size of your turkey necks).

Add green beans to the pot and cover. Continue to cook, stirring occasionally, until the green beans become tender, about 35-45 minutes.

Remove from heat.

Remove the turkey neck and remove meat from the bone. Add meat back into the pot and discard the bone.

Serve the green beans with a slotted spoon. Enjoy.

Press “sauté” on the pressure cooker. Once the display reads “hot,” add butter. Add onions and sauté for 4 minutes. Add garlic and sauté for an additional minute. Press “cancel” on the pressure cooker.

Add turkey necks, chicken broth, water, cajun seasoning, and black pepper. Cover. Press “pressure cook” and pressure cook on high pressure for 35 minutes. Once pressure has been done, natural release for 5 minutes, then carefully release the remaining pressure.

Add green beans. Cover and press “pressure cook” and pressure cook on high pressure for 10 minutes. Once the timer is up, allow to natural release for 5 minutes. Then quickly release any remaining pressure.

Serve and enjoy.