Bean soup with turkey in a slow cooker

Beans are an excellent plant source of protein and complex carbohydrates, and also contains many useful trace elements that makes it a welcome product for those who monitor their nutrition. In most cases, legumes require prior soaking and long cooking. In this case, thanks the use of a slow cooker these disadvantages become insignificant. Black beans are more caloric and satisfying than white and red varieties and initially has a touch of smoked taste, which in this dish is additionally emphasized by smoked turkey. Particular Spice for salting gives piquancy to the taste – must wrap them in gauze and in no case do not interfere in the dish, otherwise the taste will be too saturated. Nutritional value of one servings: (total 6) Calories 487, total fat 12 g, saturated fat g., proteins 8 g., carbohydrates 57 g., fiber g., cholesterol mg., натрий мг., сахар г. Photo Bean soup with turkey in a slow cooker Time: 6 час. 15 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 2 heads of red onion, cut in half
  • 2 tbsp. l olive oil
  • 3 medium carrots, coarsely chopped
  • 4 garlic cloves, mashed
  • 1 tbsp. l flour
  • 450 gr dry black beans Preto, sort, rinse and to dry
  • 1 (0.8-0.9 kg.) Smoked turkey drumstick
  • 2 tbsp. l spices for salting, tie in gauze
  • 3/4 tsp red pepper flakes
  • 0.5 tbsp. chopped fresh cilantro
  • Sour cream and / or lime wedges, for decoration (optional)

Recipes with similar ingredients: red onion, carrots, garlic, flour, black beans, preto, turkey, seasoning for pickling vegetables, red pepper flakes, cilantro, sour cream, lime

Recipe preparation:

  1. Set aside half the onion, cut the rest. In big in a skillet over medium-high heat, heat olive oil. Sprinkle chopped onions, carrots and garlic; sprinkle with flour and stir fry for about 5 minutes. before receiving light brown hue. Add 2 tbsp. l water and scrape off everything cakes from the bottom of the pan. Transfer vegetables with juices to slow cooker. Add beans, turkey, a bag of spices for salting, flakes of red pepper and 8 tbsp. water. Close the lid and cook 6 hours on low.
  2. Pull out the turkey and disassemble the meat into fibers; support him warm. Remove from the slow cooker about 2 tbsp. beans and punch in a blender to a smooth consistency (or partially beat with using a hand blender). Return the meat and beans back to the soup and season it with salt and pepper.
  3. Finely chop the deferred half of the onion. Pour the soup over deep cups and sprinkle with cilantro and chopped onions. Optional garnish with sour cream and lime.

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