Black Bean Stew With Smoked Turkey Recipes

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SPICY BLACK BEAN STEW W/ TURKEY



Spicy Black Bean Stew w/ Turkey image

Provided by Brita Britnell

Time 35m

Yield 4

Number Of Ingredients 13

1 pound of ground turkey
2 tablespoons of olive oil
1 small red onion, finely chopped
6 large cloves of garlic
2 medium jalapenos, seeded and finely chopped
2 teaspoons of cumin
1/2 teaspoon of cayenne
3 cans of black beans, drained and rinsed
3 cups of vegetable stock
3/4 cup fresh cilantro, chopped and divided in half
2 tablespoons of lime juice
salt & pepper to taste
optional: sriracha sauce and sour cream/ plain greek yogurt

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



Slow-Cooker Black-Bean Soup with Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

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



Spicy Smoked Turkey and Black Bean Soup image

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

1 tablespoon vegetable oil
1 large onion, chopped
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
2 cups chicken stock
4 cups vegetable juice (such as V-8®)
2 (14 ounce) cans black beans, rinsed and drained
3 cups shredded smoked turkey
1 (14 ounce) can diced tomatoes
1 tablespoon minced garlic
2 tablespoons lemon juice
1 tablespoon ground cumin
2 teaspoons chili powder
1 jalapeno pepper, minced (or more to taste)
¼ teaspoon salt
¼ teaspoon ground black pepper

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

SOUTHWESTERN TURKEY SOUP



Southwestern Turkey Soup image

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

TURKEY AND BLACK BEAN STEW



Turkey and Black Bean Stew image

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

1 cup dried black beans
1 medium onion, chopped
1 carrot, shredded
1/2 green bell pepper, cut into 1 inch pieces
1/2 sweet red bell pepper, cut into 1 inch pieces
2 teaspoons oregano
2 teaspoons cumin
4 cloves garlic, minced
4 cups chicken stock or 4 cups turkey stock
10 ounces skinless boneless turkey breasts, cut into 1 inch cubes
2 plum tomatoes, coarsely chopped
2 jalapeno peppers, minced
1 tablespoon white wine vinegar (I use Recipe 1379 Garlic & Basil Herb Vinegar)
salt & freshly ground black pepper
3 tablespoons thinly sliced fresh basil

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

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