Turkey and Black Bean Stew Recipe (Black Bean Stew)
This stew recipe prepared with turkey meat and dried black beans; slow cooked with onions, carrots, peppers and tomatoes. In this recipe, you get a consistent result by pre-soaking the beans and then cooking them over low heat with spices. The ingredients are easy, the how-to steps are clear.
Ingredients
Ingredients
Step-by-Step Method
Preparing the beans
Sort the dry black beans and wash them with plenty of water. If you have time, soak it in water for 8–12 hours; then drain and rinse again. This helps it cook more evenly.
Saute the vegetables
Heat the olive oil in a large pot. Sauté the onion for 3–4 minutes until it softens. Add carrots and peppers and sauté for another 4-5 minutes.
Add spices and garlic
Add the garlic, thyme and cumin to the pot. Stir for 30–45 seconds until fragrant; Be careful not to burn the spice.
Seal the turkey meat
Add the turkey cubes. Cook over medium heat for 5–7 minutes until the outside of the meat begins to take color.
Tomatoes, beans and liquid
Add chopped tomatoes and beans. Top it off with 1.5 liters of hot water/broth. When it boils, reduce the heat.
Cook over low heat
Keep the lid of the pot half closed. Cook for 1.5-2 hours, until the beans soften and the stew thickens. If the water runs low, add hot water little by little.
Vinegar, basil and final setting
Add the white wine vinegar and basil when they are almost cooked. Add salt and boil for another 5 minutes. Let it rest for 10 minutes and serve.