Turkey And Black Bean Stew

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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 wine vinegar (i use recipe 1379 garlic & basil herb vinegar)
• salt & freshly ground black pepper
• 3 tablespoons thinly sliced fresh basil

Recipe

• 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!