Créé avec l’IA
Turkey Necks and Red Beans Stew
120 min 263 kcal par portion Moyen
Ingrédients
4 Portions
- turkey necks1 lb
- dried red beans1 cup
- onion1 whole
- garlic2 cloves
- bell pepper1 whole
- celery stalks2 stalks
- diced tomatoes14,5 oz
- chicken broth4 cups
- thyme1 tsp
- paprika1 tsp
- bay leaf1 leaf
- saltto taste
- pepperto taste
Instructions
- 1
Rinse the dried red beans and soak them in water overnight or for at least 8 hours.
- 2
In a large pot, add the turkey necks and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. Drain and set aside.
- 3
In the same pot, heat a little oil over medium heat. Add the chopped onion, minced garlic, chopped bell pepper, and chopped celery. Sauté until the vegetables are tender, about 5-7 minutes.
- 4
Add the soaked red beans, diced tomatoes (with their juice), chicken broth, thyme, paprika, and bay leaf to the pot. Stir to combine.
- 5
Return the turkey necks to the pot. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 2 hours or until the beans are tender and the turkey necks are cooked through.
- 6
Season with salt and pepper to taste. Remove the bay leaf before serving.
- 7
Serve hot and enjoy your Turkey Necks and Red Beans Stew!
