Spicy Black Bean Stew W Turkey Food

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY

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.

TURKEY AND BLACK BEAN STEW

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!

SPICY SPANISH-MEXICAN BLACK BEAN STEW

Steps:

• Soak the dried black beans overnight in a large bowl of water.
• The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
• Meanwhile, sauté garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly sauté for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
• Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
• Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.