Créé avec l’IA
Pinto Beans and Turkey Necks Soup
80 min 366 kcal par portion Moyen
Ingrédients
4 Portions
- pinto beans2 cups
- turkey necks1 lb
- onion1 whole
- garlic2 cloves
- carrots2 whole
- celery stalks2 whole
- chicken broth4 cups
- bay leaf1 whole
- thyme1 tsp
- black pepper1/2 tsp
- salt1/2 tsp
- olive oil2 tbsp
Instructions
- 1
Rinse and soak the pinto beans in water overnight or for at least 8 hours.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the chopped onion, minced garlic, chopped carrots, and chopped celery. Sauté until the vegetables are tender, about 5-7 minutes.
- 4
Add the turkey necks to the pot and brown them on all sides, about 5 minutes.
- 5
Drain and rinse the soaked pinto beans, then add them to the pot.
- 6
Pour in the chicken broth and add the bay leaf, thyme, black pepper, and salt.
- 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beans and turkey necks are tender.
- 8
Remove the bay leaf before serving.
- 9
Serve hot and enjoy your Pinto Beans and Turkey Necks Soup.
