Recipe (click to expand)
2 cups dried black beans, pinto beans,
or red kidney beans and 2 quarts water
—or— 8 cups canned black beans, pinto beans
or red kidney beans, plus liquid 2 large chopped onions
2 tablespoons oil or butter
1 pound ground turkey
2 teaspoons soy sauce
4 stalks celery — 1 inch slices
1/2 cup chopped green bell pepper
4 1/2 cups chopped fresh tomatoes,peeled, cored
or 4 1/2 cups chopped canned tomatoes 1/2 teaspoon salt
2 tablespoons cumin
2 teaspoons paprika
2 tablespoons chili powder
1/4 teaspoon cayenne powder (optional)
or 1/2 minced jalapeño chili (optional) 1/2 cup chopped scallions or onions, for topping — (optional)
1 cup grated cheese, for topping — (optional)
For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Sauté the onion, peppers and celery in the other half of the oil. Add half of the vegetable mixture to the beans, water, turkey, spices and half of the tomatoes then cook for about an hour and a half. Add the rest of the on ion, peppers and celery, adjust seasoning to taste and heat preference and serv e.
For canned beans: Brown the turkey in half of the oil and stir in soy sauce. Sa uté onion, peppers and celery in the other half of the oil, stir in beans, tomat oes and spices. Let simmer for 20 minutes, adjust seasoning to taste and heat p reference and serve.
Top with chopped scallions, chopped raw onion and/or grated cheese.