Pinto Beans with Smoked Turkey
Ingredients:
1 lb dried pinto beans
1 smoked turkey leg or smoked turkey wings (you can also use smoked turkey thighs or breasts)
1 medium onion, chopped
3 cloves garlic, minced
1-2 bay leaves
1 tsp ground cumin (optional, for extra flavor)
1/2 tsp smoked paprika (optional, for an added smoky flavor)
Salt and pepper to taste
Water or chicken broth
Instructions:
1. Soak the Beans (optional, but recommended):
Rinse the dried pinto beans and remove any debris.
Soak the beans in a large pot of water for 6-8 hours or overnight. If you’re short on time, use the quick soak method: bring the beans and water to a boil, then remove from heat and let them sit, covered, for 1 hour. Drain and rinse the beans before using.
2. Cook the Beans:
In a large pot, add the soaked and drained pinto beans, smoked turkey, onion, garlic, bay leaves, cumin, and smoked paprika. Cover with water or chicken broth by about 2 inches.
Bring to a boil, then reduce the heat to a simmer. Cook for about 1.5 to 2 hours, or until the beans are tender and the turkey is fully cooked and falling off the bone.
3. Shred the Turkey:
Once the turkey is tender, remove it from the pot, discard the bones, and shred the meat into bite-sized pieces. Return the shredded turkey to the pot.
4. Season:
Taste the beans and adjust seasoning with salt and pepper. If you like more smokiness, you can add a dash of liquid smoke or smoked paprika at this point.
5. Serve:
Serve the pinto beans and smoked turkey hot, with cornbread or over rice for a complete meal. Garnish with fresh herbs like cilantro or green onions if desired.
Tip:
If you prefer a thicker bean broth, mash some of the beans against the side of the pot with a spoon or potato masher.