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
RELLENO NEGRO (BLACK TURKEY STEW)
Steps:
- For the recado negro paste: Bring a large pot of water to a boil.
- In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
- Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
- In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
- For the "boot": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
- Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
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