A hearty, smoky bean stew combining tender pinto beans, creamy white beans, and rich dark-meat smoked turkey with bold spices and crisp celery, onions and garlic.

FEATURED STANDOUTS

Smoked Turkey

This is the heart of the dish, providing a deep, savory, and smoky flavor that seasons the entire pot. The turkey also contributes a tender, satisfying texture.

Pinto Beans

Pinto beans are known for their creamy texture and mild, slightly nutty flavor, pinto beans absorb the smoky essence of the turkey beautifully, adding body to the stew.

White Beans (e.g., Great Northern, Navy, or Cannellini)

These contribute a different textural element by being firmer than pinto beans. The white beans give the bean soup structure and keeps it hearty. With a subtle, delicate sweetness that complements the smokiness.

Celery

A key aromatic vegetable that forms the foundation of the flavor base, adding a fresh, slightly bitter, and crisp note that brightens the richness of the meat and beans.

Mustard Powder

A secret weapon in many bean and meat recipes, mustard powder doesn’t make the dish taste like mustard. Instead, it acts as a flavor enhancer, adding a necessary tang and depth that balances the richness of the fat and smoke.

TIPS & TRICKS FOR THE BEST PINTO, WHITE BEANS AND SMOKED TURKEY

Soak Beans Overnight for Even Cooking

This is a non-negotiable step when using dried beans. Soaking hydrates the beans, which significantly reduces the cooking time and, more importantly, ensures that all beans cook uniformly. This prevents hard centers or mushy exteriors.

Simmer Low to Prevent Bean Splitting

A rolling boil can cause the beans to cook too aggressively, leading to ruptured skins and a mushy texture. A gentle, slow simmer ensures the beans cook through evenly, retaining their shape and integrity.

Remove Turkey Skin to Reduce Excess Fat

While some fat is essential for flavor, removing the skin from the smoked turkey piece (like a hock or leg) before adding it to the pot will prevent the final dish from being overly greasy. The meat itself will still infuse plenty of smoky flavor.

Whisk Flour Fully to Avoid Clumping: If you are using flour to thicken the stew, it must be thoroughly mixed with a liquid (like water, stock, or some of the cooking liquid) into a smooth paste (a slurry) before adding it to the hot pot. Adding dry flour directly will result in unappetizing clumps.

Taste After Turkey Cooks—Smoked Turkey Adds Natural Salt

Smoked meats are typically cured and salted. It is vital to wait until the turkey has simmered for a while and its salt has permeated the liquid before adding any extra salt. Over-salting a bean dish is a common mistake; taste and adjust at the end.

Inclusive Adaptions

Use Canned Beans if Soaking Isn’t Feasible

For a quick weeknight version, fully drained and rinsed canned beans (both pinto and white) can be substituted for dried beans. Note that the cooking time will be drastically reduced, as they are already cooked.

Use Pre-Chopped Aromatics

Save time on prep by purchasing pre-diced onions, celery, and any other aromatics (like garlic or peppers) from the grocery store. This speeds up the starting stage of the recipe.

Swap Flour for Gluten-Free Thickener

For those with gluten sensitivities, a cornstarch slurry, arrowroot powder, or a commercially available gluten-free flour blend can be used in place of wheat flour to achieve the desired thickness.

Use Tongs for Easier Turkey Handling

Smoked turkey, especially after simmering until tender, can be difficult to handle. Tongs allow for safe and easy removal of the turkey piece to debone and shred the meat.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large pot (6 lb)

Whisk

Wooden spoon

Cutting board

SIMILAR INGREDIENTS TO

Spicy Red Bean Beef Chili

Meat & Cheese Lasagna + Stewed Garlic Olives

Chili Con Carne Stuffed Baked Potatoes

ENJOY THIS RECIPE WITH

Bird’s Eye Chili Pan Fried Flounder Tacos + Zucchini Slaw

ROCKY ROAD CHOCOLATE BUNDT CAKE

PAN AU CHOCOLAT BREAD PUDDING

Recipe

Marissa Bolden

Pinto, white beans and smoked turkey

A hearty, smoky bean stew combining tender pinto beans, creamy white beans, and rich dark-meat smoked turkey with bold aromatics and spices.

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Servings: 6

Ingredients Method

Ingredients

  

• 1 lb Smoked turkey dark meat
• 4 cups Vegetable broth
• 1 cup White beans soaked
• 2 cups Pinto beans soaked
• 3 stalks Celery
• 1 large Yellow onion diced
• 2 each Jalapeños diced
• 8 cloves Garlic cloves minced
• 2 each Bay leaves
• 2 Tb Flour
• 2 Tb Butter
• Seasoning:
• 2 tsp Mustard powder
• 2 tsp Cayenne
• 1 Tb Garlic powder
• 1 tsp Onion powder
• 1 tsp Chili powder

Method

 

1. Combine the soaked beans and vegetable broth in a pot. Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
2. Add the smoked turkey, celery, onions, jalapeños, and minced garlic to the pot.
3. Stir in all the spices (mustard powder, cayenne, garlic powder, onion powder, and chili powder) along with the bay leaves.
4. In a separate small pan, melt the butter and whisk in the flour to create a roux (or you can skip the roux and simply add the flour directly to the pot, whisking to remove lumps). Add this to the bean mixture.
5. Continue to simmer until both the beans and the turkey are tender.

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