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.
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 BEANS AND SAUSAGE
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
Nutrition Facts : Calories 462 g, Fat 19 g, Fiber 13 g, Protein 26 g
SOUTHWESTERN TURKEY SOUP
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
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.
BLACK BEAN TURKEY CHILI
This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. -Marisela Segovia, Miami, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 247 calories, Fat 7g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 468mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
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