Turkey Black Bean Stew with Red Bell Peppers and Oranges
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 215.7
- Total Fat: 5.6 g
- Cholesterol: 26.7 mg
- Sodium: 640.2 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 9.1 g
- Protein: 17.4 g
View full nutritional breakdown of Turkey Black Bean Stew with Red Bell Peppers and Oranges calories by ingredient
Introduction
A warming stew with a South American twist; great make-ahead recipe. Delicious with a side of whole wheat toast.It only takes a little more time to soak the beans yourself. You may be surprised at the increase in flavor and texture! (Besides, dried beans are cheaper, too.) A warming stew with a South American twist; great make-ahead recipe. Delicious with a side of whole wheat toast.
It only takes a little more time to soak the beans yourself. You may be surprised at the increase in flavor and texture! (Besides, dried beans are cheaper, too.)
Number of Servings: 12
Ingredients
-
8 cups cooked Black Beans (4 15-oz cans, or 1 lb dried beans)
1 lb ground turkey, lean (Jennie-O is fine)
1 medium sweet yellow onion, diced
2 Oranges (2-5/8" dia), zested, peeled, and sliced
2 red or yellow sweet bell peppers, diced
2 tbsp Olive Oil
2 tbsp cumin powder
2 Jalapeno Peppers, optional, stemmed and sliced into coins
5 tsp Kosher Salt, divided
Black pepper to taste
1 tsp epazote, optional
At least 4 cups tap Water
Tips
Prep time does not include soaking dried black beans. If using dried black beans, cooking time may increase up to 60 minutes.
Directions
1. If using dried beans, rinse them and inspect for stones. Put the dried beans in a 5qt or larger pot, fill with water to within 2 inches of the pot top. Add 1 tsp of salt and the optional epazote, cover, and heat to boiling. Uncover and boil 5 minutes, then turn off the heat. Cover and let soak 1 to 24 hours before using.
2. If using canned beans, open the cans and dump them into a strainer. Rinse the beans well under tap water so they don't taste like can. (If using soaked dried beans, drain and rinse them as well. Rinse out the pot and put it back on the stove.)
3. Heat the olive oil to shimmering in a large (at least 5 qt) pot over medium high heat. A pinch of black pepper should foam nicely. Add the diced onion and cook until translucent and browning lightly at the edges. Add the ground turkey and 1 tsp of the salt, breaking up the turkey into fragments. Cook until nicely browned.
4. Add the cumin powder and mix well, frying for 1 minute.
5. Add 1 cup water and stir well, loosening any cooked bits of turkey from the bottom of the pan.
6. Add the oranges and their zest as well as the peppers. If using canned beans, add enough water to the mixture to cover ingredients and mix well. Cover and return to boil, then simmer uncovered for 10 minutes.
If using dried beans, this may take a little more time. Add enough water to cover and then an additional 2 cups, bring to a boil, and then simmer 20 minutes or until the liquid just covers the beans and the beans are tender but not grainy when you bite one. (If they are splitting, you are a little past done but that's okay. If the stew looks dry, add 2 cups more water and taste again in 15 minutes.)
7. Taste and adjust salt and black pepper. Serve and enjoy!
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TRISTAROBICHAUD.
2. If using canned beans, open the cans and dump them into a strainer. Rinse the beans well under tap water so they don't taste like can. (If using soaked dried beans, drain and rinse them as well. Rinse out the pot and put it back on the stove.)
3. Heat the olive oil to shimmering in a large (at least 5 qt) pot over medium high heat. A pinch of black pepper should foam nicely. Add the diced onion and cook until translucent and browning lightly at the edges. Add the ground turkey and 1 tsp of the salt, breaking up the turkey into fragments. Cook until nicely browned.
4. Add the cumin powder and mix well, frying for 1 minute.
5. Add 1 cup water and stir well, loosening any cooked bits of turkey from the bottom of the pan.
6. Add the oranges and their zest as well as the peppers. If using canned beans, add enough water to the mixture to cover ingredients and mix well. Cover and return to boil, then simmer uncovered for 10 minutes.
If using dried beans, this may take a little more time. Add enough water to cover and then an additional 2 cups, bring to a boil, and then simmer 20 minutes or until the liquid just covers the beans and the beans are tender but not grainy when you bite one. (If they are splitting, you are a little past done but that's okay. If the stew looks dry, add 2 cups more water and taste again in 15 minutes.)
7. Taste and adjust salt and black pepper. Serve and enjoy!
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TRISTAROBICHAUD.