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Author Notes: Not one for wasting anything, we could always count on my maternal grandmother to make this dish the Saturday after Thanksgiving, a tradition I've continued. —Elle Green
- 2 cups dried white beans
- 2 teaspoons baking soda
- cold water
- 3 thyme sprigs
- 1/2 cup onion, finely chopped
- 1 garlic clove, finely chopped
- 1 smoked turkey wing
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 2 teaspoons cumin, ground
- 3 tablespoons grapeseed oil
- 6 cups turkey stock
- 4 cups cooked turkey, chopped
- 3 cups cooked white beans
- 1/3 cup cilantro stems, finely chopped
- 1 chipotle pepper, dried
- 2 roasted poblano peppers, chopped
- 2 chilaca chile peppers, chopped
- jalapeno salt
- To prep white beans, spread them on a large sheet tray and remove any debris.
- Transfer beans to a large, heavy pot and cover with about 3 inches of cold water. Sprinkle with baking soda.
- Drain and rinse beans and return beans to pot. Add thyme, garlic onions and smoked turkey. Add water until beans are completely submersed. Place over high heat and allow to boil. Using a skimmer, remove any foam and reduce the heat to medium-high. Cover with a lid and cook 30 minutes. Add salt to taste and cook an additional 30 minutes or until beans are tender. Transfer beans to another dish and set aside.
- Using the same pot over medium heat, add oil and onions. Allow to cook until slightly soft, about 3 minutes. Add the garlic, cumin and peppers. Cook about 2 minutes, stirring occasionally.
- Stir in the turkey stock, turkey and cilantro stems and cover with a lid. Bring to a boil and reduce the heat to medium low. Allow to simmer 10 to 12 minutes, stirring halfway through the cooking process.
- Ladle into bowls and enjoy with slices of crusty bread and a glass of white wine.