Pinto Beans and Turkey Necks Stew

Instructions

1. 1

   Rinse and soak the pinto beans in water overnight or for at least 8 hours.

2. 2

   In a large pot, heat the olive oil over medium heat.

3. 3

   Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

4. 4

   Add the turkey necks to the pot and brown them on all sides, about 5-7 minutes.

5. 5

   Drain and rinse the soaked pinto beans, then add them to the pot.

6. 6

   Pour in the chicken broth and diced tomatoes (with their juice).

7. 7

   Stir in the cumin, paprika, black pepper, and salt.

8. 8

   Bring the mixture to a boil, then reduce the heat to low and cover the pot.

9. 9

   Simmer the stew for about 2-3 hours, or until the beans are tender and the turkey necks are cooked through.

10. 10

    Stir occasionally and add more broth or water if needed to keep the beans submerged.

11. 11

    Once cooked, adjust the seasoning with more salt and pepper if needed.

12. 12

    Serve the stew hot, garnished with fresh herbs if desired.