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
Units
Scale
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
