Turkey stew with black beans is a traditional recipe that combines intense and nutritious flavors, very popular in various regions of Latin America. Its origin dates back to the fusion of indigenous and European ingredients, where turkey, a bird native to the Americas, has been used for centuries as an important source of protein. In different Latin American countries, this dish may have different names; for example, in Mexico it is common to find it as "estofado de pavo con frijoles" (turkey stew with beans), while in Guatemala or El Salvador it is simply known as "guisado de pavo con frijoles" (turkey stew with beans). This type of stew represents a healthy and comforting option that reflects the region's culinary richness and cultural diversity.
Turkey, like black beans, are ingredients that provide texture and flavor, in addition to being highly valued for their nutritional benefits. The use of spices like oregano and cumin, along with fresh vegetables such as carrots and bell peppers, creates a perfect balance of aromas and colors that make this dish an unforgettable culinary experience. The combination with jalapeño peppers and white wine vinegar adds a special touch of spiciness and acidity that further enhances the flavor of the stew.
How to prepare Turkey stew with black beans
Ingredients: Dried black beans, onion, carrot, green bell pepper, red bell pepper, oregano, cumin, garlic, chicken broth, skinless and boneless turkey breasts, plum tomatoes, jalapeño peppers, white wine vinegar, salt and freshly ground black pepper, fresh basil.
Place the beans in a large saucepan and cover them with cold water.
Bring to a boil over medium-high heat.
Remove from heat and set aside for 1 hour.
Meanwhile, coat a non-stick Dutch oven with cooking spray.
Heat over medium-high heat.
Add the onions, carrots, green bell peppers, red bell peppers, oregano, cumin, and garlic.
Reduce heat to medium and cook, stirring, for 4 to 6 minutes, or until the onions begin to soften.
Remove the vegetables and set aside.
Drain and rinse the beans.
Add the beans to the Dutch oven.
Add the chicken or turkey broth.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Partially cover and simmer, stirring occasionally, for 1 hour and 30 minutes, or until the beans are almost tender.
Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender.
Add the chopped turkey, tomatoes, jalapeño peppers, vinegar, salt, and freshly ground black pepper.
Simmer for 5 minutes, or until the turkey is cooked through.
Remove from heat and add the basil.
Let it rest for 5 minutes to allow the flavors to meld.
Enjoy!
