Turkey And Black Bean Stew Recipe

Name: Turkey And Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black beans; 1 medium onion, chopped; 1 carrot, shredded; 1/2 green bell pepper, cut into 1 inch pieces; 1/2 sweet red bell pepper, cut into 1 inch pieces; 2 teaspoons oregano; 2 teaspoons cumin; 4 cloves garlic, minced; 4 cups chicken stock or 4 cups turkey stock; 10 ounces skinless boneless turkey breasts, cut into 1 inch cubes; 2 plum tomatoes, coarsely chopped; 2 jalapeno peppers, minced; 1 tablespoon white wine vinegar (I use Recipe 1379 Garlic & Basil Herb Vinegar); salt & freshly ground black pepper; 3 tablespoons thinly sliced fresh basil

Servings: persons

1 cup dried black beans
1 medium onion, chopped
1 carrot, shredded
1/2 green bell pepper, cut into 1 inch pieces
1/2 sweet red bell pepper, cut into 1 inch pieces
2 teaspoons oregano
2 teaspoons cumin
4 cloves garlic, minced
4 cups chicken stock or 4 cups turkey stock
10 ounces skinless boneless turkey breasts, cut into 1 inch cubes
2 plum tomatoes, coarsely chopped
2 jalapeno peppers, minced
1 tablespoon white wine vinegar (I use Recipe 1379 Garlic & Basil Herb Vinegar)
salt & freshly ground black pepper
3 tablespoons thinly sliced fresh basil

1
Place the beans in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Remove from the heat and set aside 1 hour.
2
Meanwhile, coat a non-stick Dutch oven with cooking spray. Warm over medium high heat. Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic.
3
Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften. Remove the vegetables and set aside.
4
Drain and rinse the beans. Add the beans to the Dutch oven. Add the chicken or turkey stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender.
5
Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender.
6
Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper. Simmer for 5 minutes, or until or until the turkey is cooked. Remove from the heat and stir in the basil. Let stand 5 minutes to allow the flavors to blend. Enjoy!

661

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dried black beans, 1 medium onion, chopped, 1 carrot, shredded, 1/2 green bell pepper, cut into 1 inch pieces, and more.

Yes, Turkey And Black Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey And Black Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions