This Hearty Smoked Turkey and White Bean Stew is a slow-cooked masterpiece of rich, smoky flavors and comforting textures. Inspired by Basque cuisine, it combines smoked turkey, tender white beans, fresh vegetables, and a paprika-spiced broth for a warming, protein-packed dinner perfect for chilly nights.
Why You’ll Love This Recipe
- Bold, smoky, and savory flavors.
- Packed with nutritious white beans and fresh vegetables.
- Slow-cooked for tender, fall-off-the-bone turkey.
- Gluten-free and naturally wholesome.
- Great for meal prep — the flavors deepen over time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 smoked turkey leg
- 1 lb white beans (dried, soaked overnight or quick-soaked)
- 1 quart chicken stock
- Enough water to cover the ingredients
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 medium onion, diced
- 1/4 head Napa cabbage, roughly chopped
- 1 whole head garlic, peeled and smashed
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon cayenne pepper (optional, to taste)
Directions
Step 1: Prepare the Beans
- Soak the Beans: Rinse the white beans and soak them overnight in a large bowl of water. Alternatively, use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour. Drain and rinse before using.
Step 2: Assemble the Stew
- Layer the Ingredients: In a large slow cooker or Dutch oven, layer the smoked turkey leg, soaked beans, carrots, celery, onion, cabbage, and garlic.
- Add the Liquids: Pour in the chicken stock and add enough water to cover the ingredients.
Step 3: Season and Cook
- Season the Stew: Stir in smoked paprika, dried thyme, salt, and cayenne pepper (if using).
- Cook:
- Slow Cooker: Cook on low for 8–10 hours or high for 5–6 hours until the beans are tender and the turkey is falling off the bone.
- Stovetop: Simmer on low heat for 2–3 hours, checking occasionally to ensure the beans stay covered with liquid.
Step 4: Shred the Turkey
- Remove the Turkey Leg: Carefully remove the turkey leg from the pot. Shred the meat off the bone and return it to the stew. Discard the bone and skin.
Step 5: Serve
- Adjust Seasoning: Taste and adjust the seasoning with additional salt or spices if needed.
- Serve: Ladle the stew into bowls and enjoy with crusty bread or a simple side salad.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (slow cooker) or 2–3 hours (stovetop)
- Total Time: 9 hours 15 minutes (includes soaking time)
Variations
- Spicy Option: Add diced jalapeños or increase the cayenne for more heat.
- Vegetarian Alternative: Omit the turkey and add smoked tofu or mushrooms for a plant-based version.
- Greens Addition: Stir in a handful of spinach or kale during the last 10 minutes of cooking.
- Hearty Grains: Add cooked farro, barley, or quinoa for extra texture.
- Extra Veggies: Include parsnips, sweet potatoes, or zucchini for variety.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
- Freezing: Freeze the cooled stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use canned beans instead of dried?
Yes, substitute with 3–4 cans of drained and rinsed white beans. Reduce the cooking time, as the beans are already tender.
2. What type of white beans should I use?
Great Northern, cannellini, or navy beans work best for this recipe.
3. Can I use a smoked turkey wing instead of a leg?
Yes, smoked turkey wings or even smoked turkey necks are great substitutes.
4. Is there a substitute for smoked paprika?
Regular paprika with a dash of liquid smoke can provide a similar flavor.
5. Can I make this recipe in an Instant Pot?
Yes, pressure cook on high for 30–35 minutes with natural release. Ensure the beans are soaked beforehand.
6. How do I keep the beans from becoming mushy?
Cook on low heat and avoid overcooking. Check the beans occasionally during cooking.
7. Can I use another type of meat?
Ham hocks, smoked sausage, or leftover roasted turkey work well in place of smoked turkey legs.
8. What pairs well with this stew?
Serve with crusty bread, cornbread, or a side of rice for a hearty meal.
9. How do I thicken the broth?
Mash some of the cooked beans with a spoon and stir them back into the stew for a thicker consistency.
10. Can I skip the Napa cabbage?
Yes, you can omit it or replace it with chopped kale, collard greens, or spinach.
Conclusion
This Hearty Smoked Turkey and White Bean Stew is the perfect cozy meal for any occasion. With its smoky flavors, tender turkey, and nourishing beans, it’s a dish that’s as satisfying as it is delicious. Make it in a slow cooker or on the stovetop and enjoy a wholesome, comforting bowl of goodness!
Print
Smoked Turkey and White Bean Stew
- Total Time: 9 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Warm up with this Hearty Smoked Turkey and White Bean Stew! Slow-cooked with tender white beans, smoked turkey, and fresh vegetables in a paprika-spiced broth, this gluten-free stew is inspired by Basque flavors and perfect for a cozy dinner.
Ingredients
Meat:
- 1 smoked turkey leg
Produce:
- 1 lb white beans (soaked overnight)
- 2 medium carrots (peeled and sliced)
- 1 stalk celery (sliced)
- 1 medium onion (diced)
- 1/4 head napa cabbage (chopped)
- 1 whole head garlic (halved horizontally)
- 1 tsp dried thyme
Canned Goods:
- 1 qt chicken stock
Baking & Spices:
- 1 tbsp smoked paprika
- 1/8 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
Liquids:
- Water (enough to cover)
Instructions
Prepare the Ingredients:
- Soak the Beans:
- Soak the white beans in water overnight. Drain and rinse before using.
- Prep the Veggies:
- Slice the carrots and celery, dice the onion, chop the napa cabbage, and halve the garlic head.
Cook the Stew:
- Layer the Ingredients:
- In a large slow cooker or Dutch oven, add the smoked turkey leg, soaked beans, carrots, celery, onion, thyme, smoked paprika, cayenne pepper, and garlic (cut side down).
- Add Liquids:
- Pour in the chicken stock and add enough water to cover the ingredients.
- Slow Cook:
- For Slow Cooker: Cook on low for 8–9 hours or on high for 4–5 hours until the beans are tender and the turkey is falling off the bone.
- For Stovetop: Bring the stew to a boil, then reduce to a simmer. Cover and cook on low for 2–3 hours, stirring occasionally.
Finish and Serve:
- Shred the Turkey:
- Remove the smoked turkey leg, shred the meat, and discard the bones. Return the shredded meat to the pot.
- Add Cabbage:
- Stir in the chopped napa cabbage and cook for an additional 15–20 minutes until tender. Adjust seasoning with salt if needed.
- Serve:
- Ladle the stew into bowls and garnish with fresh parsley or thyme if desired. Serve with crusty bread or a side salad.
Notes
- Substitute napa cabbage with kale or spinach for a twist.
- Use canned white beans for a quicker version; reduce cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Category: Dinner, Stew
- Method: Slow Cooking
- Cuisine: Basque-inspired
Find it online: https://yumandjoy.com/smoky-white-bean-and-turkey-stew/
