This soul-warming dish is unbelievable! With the flavor of smoked turkey swirling around every spoonful, you’ll barely notice the cold weather outside.
2 Smoked Turkey Drumsticks (Pick out the largest ones you can find)
Dutch oven or an 8 quart pot
2 tablespoons olive oil
2 Knorr chicken bouillon cubes
1 cup large sweet onion chopped
1 large bay leaf
¼ tsp good quality oregano
2 teaspoons fresh minced garlic (Do not substitute)
1 pound white beans, soaked overnight
1 quart chicken stock
4 to 5 medium potatoes diced
3 long thin carrots sliced in circles
1 ½ cups auyama (which is a Spanish style squash) peeled and cut into cubes
1 Habanero pepper's seeds - (use only the seeds, use half if you prefer less heat)
1 Packet Sazon Goya
Salt to taste
1 tsp tomato paste
Make sure all your veggies are cut into small cubes, this will allow it to cook in a shorter amount of time…since the beans tend to get tender fast.
Rinse turkey and place into the Dutch oven, adding enough water to cover the turkey completely. Cook over medium-high heat for about an hour or until the meat separates from the bone. Remove turkey from broth and set aside. Add the beans and chicken stock to the pot and cook for 45 minutes. Once the beans are tender but NOT overly tender, add the following: potatoes, carrots, and auyama and continue cooking for 15 minutes.
In a separate pan, heat up the olive oil and add the onions and sauté for about 1 minute. Add the garlic, oregano, sazon, habanero pepper seeds, bouillon chicken cubes and tomato paste and cook for an additional 2 minutes. Then add it to the beans. Reduce heat to medium and let simmer.
Remove turkey meat from the bone and add meat to the beans. Add the bay leaf and simmer for an additional 5 minutes. Serve over steamed white rice or with french bread
Adjust the salt to taste.
It wouldn’t be complete without an avocado slice!!!