Ingredients

How to make it

  • Quick soak beans: put dry beans (picked through) in pan with 10-12 cups water. Bring up to boil and simmer for 3-4 minutes. Remove from heat and let sit, covered for 2 hours. Drain and rinse beans, and discard soaking water.
  • Put beans back in pot and add 12 cups fresh water, the unchopped onion half, whole celery stalk, and parsley. Bring up to a simmer and cook for about 2 hours, until beans are tender. Remove vegetables and discard.
  • While beans are cooking, sauté onions, carrots and celery in olive oil until celery and onions are translucent but not brown. Add garlic and red pepper and sauté for 2 more minutes.
  • Add these vegetables to bean mixture along with chicken base. Simmer for about 30 minutes, then add chopped turkey and spinach. Heat through, correct seasonings with salt and pepper and serve hot.

Reviews & Comments 3

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  • stefinle 1 week ago
    Making this recipe now will keep you posted. Thanks.
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  • flicknife 4 years ago
    I will try this later on today but will use black-eyed peas and the leftover smoked turkey wings and legs....wish me luck!!
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    " It was excellent "
    pressurecooker ate it and said...
    We just had this two nights ago, and it was very good. It had a bit more vegetables than I usually put in bean soup, but I really liked it that way better. I didn't have fresh peppers, so I used a jar of roated pepper. I also used turkey legs (smoked) after simmering them most of the day, and had the broth as well as the chicken base for flavor. It was Yummy! I served it with a pan of cornbread.

    I pressure cooked the dried beans for 45 minutes(mixed Garbanzo and Great Northern), which made them quite soft, and the kids liked them better that way. However,I think the bean flavor is not quite as good as with long slow cooking.
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