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Ingredients

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Directions

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  • In a Dutch oven, combine the turkey drumstick, chili pepper, and 6 cups water. Bring to boiling; reduce the heat. Cover and simmer for about 1-1/2 hours or until tender.

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  • Meanwhile, rinse beans. In a large saucepan, combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

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  • Remove turkey from cooking liquid, reserving broth in Dutch oven. Discard the chili pepper. Drain water from beans. Rinse; drain. Add beans to the turkey broth with onion, garlic, thyme, and oregano. Bring mixture to boiling; reduce heat. Cover and cook for 1 hour.

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  • Meanwhile, remove skin and bones from turkey; cut turkey into bite-size pieces. Set aside.

Instructions Checklist
Instructions Checklist
  • Add red sweet pepper, salt, cumin, and pepper to the bean mixture. Stir in tomatoes, if you like. Add the turkey pieces. Cover and cook over low heat for 20 to 30 minutes or until the beans are tender. Serve over hot rice. Makes 6 to 8 servings.

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