Turkey and Black Bean Stew

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About This Recipe -   Turkey and Black Bean Stew

  • Prep Time: 1 hrs
  • Total Time: 3 hrs
  • Servings: 8
  • About This Recipe

    “This recipe is a little bit of work, but I think it’s worth it for good food.Serve with cooked rice and chopped scallions for garnish.”


  • 1cupdried black beans
  • 1mediumonion, chopped
  • 1carrot, shredded
  • 1/2 green bell pepper, cut into 1 inch pieces
  • 1/2 sweet red bell pepper, cut into 1 inch pieces
  • 2teaspoonsoregano
  • 2teaspoonscumin
  • 4clovesgarlic, minced
  • 4cups chicken stock or 4cupsturkey stock
  • 10ouncesskinless boneless turkey breasts, cut into 1 inch cubes
  • 2plum tomatoes, coarsely chopped
  • 2jalapeno peppers, minced
  • 1tablespoonwhite wine vinegar( I use Recipe 1379 Garlic & Basil Herb Vinegar)
  • salt & freshly ground black pepper
  • 3tablespoonsthinly sliced fresh basil
  • Directions

  • Place the beans in a large saucepan and cover with cold water.Bring to a boil over medium-high heat.Remove from the heat and set aside 1 hour.
  • Meanwhile, coat a non-stick Dutch oven with cooking spray.Warm over medium high heat.Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic.
  • Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften.Remove the vegetables and set aside.
  • Drain and rinse the beans.Add the beans to the Dutch oven.Add the chicken or turkey stock.Bring to a boil over medium-high heat.Reduce the heat to medium-low.Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender.
  • Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender.
  • Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper.Simmer for 5 minutes, or until or until the turkey is cooked.Remove from the heat and stir in the basil.Let stand 5 minutes to allow the flavors to blend.Enjoy!
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