Ingredients:
Navy beans, sweet potatoes, onions, red and green peppers, celery, paprika, garlic and spices; Gluten-free.
Additions:
2 tablespoons oil
1 pound fresh ground turkey
1 14-ounce can artichoke hearts, drained and quartered or one box frozen
6 cups chicken or vegetable broth
Cooking Directions:
Preparing the Beans:
- Rinse, drain and pick over.
- Place in a bowl with 8 cups water and soak for 4 hours at room temperature or for a “quick soak” boil for 10 minutes and let stand for 2 hours.
- Drain beans and place in a 4 quart pot with 8 cups of water.
- Bring to a boil, reduce heat and simmer, covered, for 30 minutes or more.
While simmering beans:
- Sauté turkey in oil over medium heat.
- Stir in vegetable packet and artichoke hearts.
- Add broth and drained beans.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- Optional: Serve with lime wedges, cilantro, and/or sour cream.
Leftovers? Reheat and serve in taco shells with slices of fresh avocado and sour cream.
A heartwarming meal with or without the addition of turkey!
See crock pot recipe for slow cooking instructions |
