- Yield: 6 to 8 Servings
- 1 pound cannellini or great northern beans
- Water, as needed
- 6 dried new mexico chilies, stemmed, seeded, cut in strips
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 smoked turkey leg
- 4-6 cups vegetable stock
- Salt to taste
- Black pepper to taste
How to Make It
- Sort beans and remove any debris. Place the beans in a large pot and cover with cold water by 3". Cover the pan and place it over high heat and bring to a boil. Boil for 10 minutes and remove from the heat. Cover and let soak for at least 8 hours. Drain, rinse the beans, and set aside.
- Put the pepper strips in a bowl and cover with hot water. Soak for 30 minutes. Transfer the peppers to a blender and add 1 cup of the soaking water. Purée to get a fine texture. Discard the rest of the water.
- Preheat oven to 325°F. Place a Dutch oven over medium heat and add the onion and oil. Cook for 7–10 minutes, stirring frequently. Add the garlic and cumin. Stir continually for 1 minute, add the pepper purée, and stir to combine.
- Cut the meat off the turkey leg and chop into small pieces. Stir it into the pot. Add the soaked beans and 4 cups vegetable stock. Cover and bring the beans to a boil. Turn off the heat and place in the oven.
- Cook for 3–4 hours. If the beans start to dry out, add more broth. Stir the beans every 45 minutes. If the beans seem soupy, remove the lid after 2 hours of cooking to let the liquid evaporate.