SPICY BLACK BEAN STEW W/ TURKEY
Provided by Brita Britnell
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In a large pot, heat the olive oil over medium heat and add the onion to saute for about 4 minutes.
- Stir in the garlic and jalapeno. Continue stirring for ~1 minute.
- Add in the cumin and cayenne and continue to stir for about 2 minutes.
- Pour in all of the black beans, vegetable stock, and half of the cilantro. Bring to a boil.
- Reduce the heat and simmer for 15 minutes. Then remove from heat.
- While the black bean mixture has just a few minutes left, cook your ground turkey until done.
- Optional: take half of the black bean mixture (or all if you want it extra smooth) and process it in a food processor or blender until it reaches your desired consistency.
- Mix the purred black bean stew back in with the rest of the stew and stir in the ground turkey, remaining cilantro, and lime juice.
- Salt & pepper to taste and ENJOY!!
- I love mine topped with a dollop of plain greek yogurt and a good serving of sriracha sauce
SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
- Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
- Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.
SPICY SMOKED TURKEY AND BLACK BEAN SOUP
Spice up a turkey-vegetable soup with tomatoes, lemon juice, and jalapenos and enjoy a zesty meal. It's a great way to use up leftover turkey.
Provided by Marie Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
- Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 39.5 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 12.3 g, Protein 23.2 g, SaturatedFat 2.7 g, Sodium 2244.9 mg, Sugar 10.1 g
TURKEY AND BLACK BEAN STEW
This recipe is a little bit of work, but I think it's worth it for good food. Serve with cooked rice and chopped scallions for garnish.
Provided by - Carla -
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the beans in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Remove from the heat and set aside 1 hour.
- Meanwhile, coat a non-stick Dutch oven with cooking spray. Warm over medium high heat. Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic.
- Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften. Remove the vegetables and set aside.
- Drain and rinse the beans. Add the beans to the Dutch oven. Add the chicken or turkey stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender.
- Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender.
- Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper. Simmer for 5 minutes, or until or until the turkey is cooked. Remove from the heat and stir in the basil. Let stand 5 minutes to allow the flavors to blend. Enjoy!
Nutrition Facts : Calories 186.1, Fat 2.3, SaturatedFat 0.6, Cholesterol 25.6, Sodium 198.6, Carbohydrate 23.8, Fiber 4.8, Sugar 4.4, Protein 17.7
BLACK BEAN STEW WITH SMOKED TURKEY
Categories dairy-free gluten-free low-calorie low-fat nut-free dinner main dish soup
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Puree 1 cup of the stew in a blender, then return it to the pot.
CHEF JOHN'S BRAZILIAN FEIJOADA
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 13h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g
SMOKED TURKEY AND BEAN SOUP
This delicious soup is a great way to use up leftover smoked turkey from Thanksgiving. Freezes well. Prep time does not include time to soak beans.
Provided by Tee Lee
Categories Poultry
Time 6h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
- Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
- Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
- Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
- Cook on low for 6-8 hours.
BLACK BEAN AND TURKEY STEW
quick, easy and tasty--great for a person who is busy, but still wants a healty meal for their family.
Provided by southern chef in lo
Categories Stew
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in slow cooker, except sausage. Cover; cook on LOW 6 to 8 hours.
- Transfer about 1-1/2 cups bean mixture from slow cooker to blender or food processor; purée bean mixture. Return to slow cooker. Stir in sausage. Cover; cook on LOW an additional 10 to 15 minutes.
Nutrition Facts : Calories 300.1, Fat 6.2, SaturatedFat 2.5, Cholesterol 16.8, Sodium 181.3, Carbohydrate 44.1, Fiber 15.1, Sugar 3.1, Protein 18.9
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
Steps:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
SPICY BEANS WITH TURKEY SAUSAGE
Here's a jambalaya-type dish that comes together in the slow cooker. It's a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread. -Dorothy Jordan, College Station, Texas
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 350 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1412mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 26g protein.
VEGGIE BLACK BEAN STEW
The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.
Nutrition Facts : Calories 385 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 922mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 15g fiber), Protein 19g protein. Diabetic Exchanges
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