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Sunday, November 25, 2012

Turkey & White Bean Stew

If you did your holiday right, chances are you have a stockpile of cooked turkey. Good meat without the hassle. Use your leftovers to make this very simple, yet delicious, white bean stew. You can also use leftover chicken or even pork sausage. If you don't eat meat just leave it out.




Ingredients
1 c shredded turkey (throw in the neck if you have it)
8 oz White Northern Beans
8 oz Black-Eyed Peas
1/2 Yellow or White Onion
5 c (approx.) Water or Broth

Seasoning and Spices
2 tsp Course Ground White or Black Pepper 
1 tsp of Ground Cumin 
Salt to Taste (depending on how salty your pre-cooked meat is)
Chopped Rosemary to garnish

If using dried beans, soak beans overnight. Mix all ingredients in a slow cooker or heavy pot and cover with liquid (about 2 in. above dry ingredients). Cook slow until beans are tender. The beans make for a nice, thick, stew.

If using dried beans, the slow cooker cook time is at least 6 hours on high.

2 comments:

  1. Sounds good. What type of drink could accompany this?

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  2. It's a pretty hearty stew, so I think a nice pint of stout or a heavier red wine would do. I wouldn't go with a stout that is too roasted or red that is too spicy though, you want something mellow. I could say something as simple as a Guinness or Shiraz you know to be mellow.

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