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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Simply plain old boiled Pinto Beans with a little pizazz added for extra flavor. Great as a main dish with Corn Bread and an Iceberg Lettuce Salad. Also goes GREAT with a Sandwich. Ingredients:
2 lbs. dry pinto beans |
1 3/4 gallons water |
16 oz. 99% fat free ground turkey (20 oz. pre-cooked weight & crumbled finely) |
17 1/2 oz. onion (chopped) |
3 1/2 cups tomatoes; chopped; fresh or canned |
5 3/5 oz. celery |
2 tbsp. garlic powder |
3 tbsp. seasoned salt (or to taste, beware the sodium) |
1 cup red wine |
4 tbsp. balsamic vinegar |
1 cup tomato ketchup |
Directions:
1. All the ingredients are the amounts that I use. You can alter the amounts YOU use of the ingredients to satisfy you and your family's taste.
2. Prepare Pinto Beans according to package directions, using DISTILLED water. I simmer my beans LONGER than what the package calls for. Simmer slowly, adding BOILING water as needed to maintain proper level to prevent from scorching.
3. Keeping the pot covered, I usually simmer my Beans about 6 Hours. IF YOU SCORCH THE BEANS, discard and start over. The LEAST BIT of scorching will WRECK the whole pot!
4. About 3/4 through the cooking process, I like to SLIGHTLY mash some of the Beans with a potato masher or BIG spoon in the cooking pot. This tends to release more of the Bean's flavor into the soup and also thickens up the broth.
5. In a large skillet, brown the Ground Turkey. Drain as COMPLETELY as possible, (get rid of those Calories from fat!).
6. Stir Onion, Garlic & Tomatoes into Turkey. Cover and simmer about 15 Minutes and add to Bean pot.
7. Simmer together another 60 Minutes and remove from heat. Add salt (if used) AFTER cooking finished. Let rest about 20 more minutes. (Time enough to prepare that Corn Bread and Salad) Enjoy!
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