Créé avec l’IA
Pinto Beans and Turkey Necks Stew
90 min 370 kcal par portion Moyen
Ingrédients
4 Portions
- pinto beans2 cups
- turkey necks1 lb
- onion1 medium
- garlic2 cloves
- bell pepper1 medium
- diced tomatoes14,5 oz
- chicken broth4 cups
- cumin1 tsp
- paprika1 tsp
- black pepper0,5 tsp
- salt0,5 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, and chopped bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
- 4
Add the turkey necks to the pot and brown them on all sides, about 5-7 minutes.
- 5
Drain and rinse the soaked pinto beans, then add them to the pot.
- 6
Pour in the chicken broth and diced tomatoes (with their juice).
- 7
Stir in the cumin, paprika, black pepper, and salt.
- 8
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 9
Simmer the stew for about 2-3 hours, or until the beans are tender and the turkey necks are cooked through.
