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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.