Creado con IA
Turkey Neck and Red Bean Soup
100 min 266 kcal por ración Media
Ingredientes
4 Raciones
- turkey necks1 lb
- dried red beans1 cup
- onion1 medium
- garlic2 cloves
- carrot1 medium
- celery stalks2 stalks
- diced tomatoes14,5 oz
- chicken broth4 cups
- olive oil1 tbsp
- thyme1 tsp
- bay leaf1 leaf
- saltto taste
- pepperto taste
Preparación
- 1
Rinse the dried red beans and soak them 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 carrot, 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 the soaked red beans and add them to the pot.
- 6
Pour in the chicken broth and diced tomatoes (with their juice).
- 7
Add the thyme and bay leaf to the pot.
- 8
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.
- 9
Season with salt and pepper to taste.
