Description
Inspired by a Basque dish, this Smoky Turkey and White Bean Stew combines tender white beans, smoked turkey, and a medley of vegetables in a rich, smoky broth. Perfect for slow-cooker comfort food, it’s an easy, hearty meal that’s full of flavor.
Ingredients
Units
Scale
Beans and Garlic:
- 1 lb white beans, soaked overnight and drained (or four 14 oz cans of white beans with liquid, adjusted as needed)
- 1 whole head of garlic, top cut off, drizzled with olive oil, and roasted at 350°F for 1 hour
Vegetables:
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1/4 head Napa cabbage, chopped
Meat:
- 1 smoked turkey leg
Seasonings:
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt (adjust if using canned beans)
- Cayenne pepper, to taste (about 1/8 tsp)
Liquids:
- 1 qt chicken stock (or one 14 oz can of low-sodium chicken stock plus two cans of water)
- Enough water to cover
Instructions
Step 1: Prepare the Beans and Garlic
- If using dried beans, soak them overnight, then drain and rinse. If using canned beans, adjust the chicken stock and salt to account for the liquid and sodium in the cans.
- Roast the garlic: Cut the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast at 350°F for 1 hour. Let cool and squeeze the roasted garlic cloves out of their skins.
Step 2: Combine Ingredients in Slow Cooker
- In a 5-quart slow cooker, add:
- Smoked turkey leg
- Soaked or canned white beans
- Diced onion, celery, and carrots
- Chopped Napa cabbage
- Smoked paprika, thyme, salt, and cayenne pepper
- Roasted garlic cloves
- Pour in the chicken stock and add enough water to cover all ingredients.
Step 3: Cook the Stew
- Set the slow cooker to high for 1 hour, then reduce to low and cook for an additional 8 hours.
Step 4: Finish the Dish
- After 7.5 hours of cooking, carefully remove the smoked turkey leg. De-bone and remove the skin, then shred the meat and return it to the stew.
- Adjust seasonings as needed.
Step 5: Serve
- Serve hot with fresh, homemade bread for dipping.
Notes
- Kale Substitute: Use kale instead of Napa cabbage for a soupier, lighter variation.
- Leftovers: This stew stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
- Customizable: Add extra vegetables like potatoes or parsnips for variety.
