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Turkey and Black Bean Stew Recipe

Name: Turkey and Black Bean Stew Recipe
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 8 servings
Ingredients: 1 sb Black Beans; 1 adet Medium onion, diced; 1 adet Carrot, small dice; 0.5 adet Green bell pepper, chopped; 0.5 adet Red bell pepper, chopped; 2 tk Dried oregano; 2 tk Ground cumin; 4 adet Garlic cloves, minced; 4 adet Plum tomatoes, diced; 10 ml White wine vinegar; 2 yk Fresh basil, finely sliced; 2 yk Olive oil (to start the pot); 905 g Turkey, cut into bite-size pieces; 6 sb Hot water or unsalted stock; 3 tk Salt, to taste

This turkey and black bean stew recipe is a cozy one-pot meal made with onion, carrot, bell peppers, tomatoes, and warm spices, then simmered low and slow. Soaking the beans first helps them cook evenly, and a small splash of vinegar at the end brightens the pot. Clear ingredients and how-to steps make it easy to follow.

İyi Bir YemekCommunity Writer

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Editorial Kitchen Archive

Prep60 min

Cook120 min

DifficultyMedium

ServingsServes 8

Energy-

Ingredients

Scale:8servings

Ingredients

Black Beans

Medium onion, diced

Carrot, small dice

Green bell pepper, chopped

Red bell pepper, chopped

Dried oregano

Ground cumin

Garlic cloves, minced

Plum tomatoes, diced

White wine vinegar

Fresh basil, finely sliced

Olive oil (to start the pot)

Turkey, cut into bite-size pieces

Hot water or unsalted stock

Salt, to taste

Step-by-Step Method

7-step method

Prep the beans

Sort and rinse the dried black beans. If you can, soak them in water for 8–12 hours, then drain and rinse again for more even cooking.

Sauté the vegetables

Heat olive oil in a large pot. Cook the onion for 3–4 minutes until softened. Add carrot and bell peppers and sauté for another 4–5 minutes.

Bloom garlic and spices

Stir in garlic, oregano, and cumin. Cook for about 30–45 seconds, just until fragrant—keep it moving so it doesn’t scorch.

Brown the turkey

Add the turkey pieces. Cook over medium heat for 5–7 minutes, stirring, until the outside is no longer pink and lightly browned.

Add tomatoes, beans, and liquid

Mix in the tomatoes and beans. Pour in hot water/stock to cover (about 6 cups), bring to a boil, then reduce to a gentle simmer.

Simmer until thick

Keep the lid slightly ajar. Simmer for 1.5–2 hours, until the beans are tender and the stew thickens. Add a little hot water if the pot gets too dry.

Finish and season

Near the end, stir in the white wine vinegar and basil. Season with salt, simmer 5 minutes more, then let it rest for 10 minutes before serving.

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