This is a great way to use up that leftover Thanksgiving turkey, plus the broth that you got from the turkey carcass! It is a very cheap meal, assuming you are using leftovers. If you make this, it won’t feel like yet another day of boring Thanksgiving leftovers. (You can also make it with chicken and chicken stock at another time of the year).
2 cups dried Great Northern beans
4 cups turkey broth
1 onion, chopped
3 garlic cloves, crushed or minced
1 tsp sea salt
1 Tbsp diced jalapenos (I used the bottled slices)
2 tsp ground cumin
1 1/2 tsp oregano
1 tsp ground cardamom
1 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 cups cooked turkey, cut into cubes
14 oz can (or pint jar home-canned) diced tomatoes
Soak beans overnight. When ready to cook, drain and rinse beans. Put the beans, broth, onions, and garlic in a large pot and bring to a boil. Lower heat and simmer, covered, for an hour to an hour and a half, until beans are tender. Add jalapenos, tomatoes, turkey, and spices. Replace cover and cook for 30 more minutes. Remove cover; if there is too much liquid, let it cook a little longer with the cover off.
Top bowls with shredded cheese and sour cream (if dairy-free, you can serve with diced avocado and cilantro to garnish), if desired. Serve with bread, cornbread, or I Can’t Believe It’s Not Cornbread.
You can also use pinto beans instead of the Great Northern beans.
This post is part of the Nourishing Gourmet Pennywise Platter Thursday blog carnival.
Turkey: Technically this was free to me, since my mom brought us the free-range turkey, but it was $60 for a 20 lb turkey, and with 20% of the bird being bone, that puts the price for 8 oz. turkey meat at about $2.00
Beans: $1.15/lb (at Azure Standard)
Tomatoes: .99 on sale
Onion: $1.79/3#, 1 onion is around .25# = .15
Jalapeno: I buy jars of sliced jalapenos once every year or two, so I am not sure of the cost per serving, but a fresh jalapeno is around .10
Garlic: I have no idea what this costs because it came from my garden, but according to the Christopher Ranch website it is 1.07 cents/clove wholesale, so let’s assume it’s something like 10 cents for 3 cloves.
Cumin (estimating .15 oz at $2.30/4 oz) = .09
Oregano (estimating .15 oz at $3.15/4 oz) = .12
Coriander (estimating .7 oz at $3.35/4 oz) = .08
Cardamom (estimating .7 oz at $17.95/16 oz) = .08
Cloves (estimating .2 oz at $4/4 oz) = .02
Cayenne (estimating .2 oz at $4.35/4 oz) = .02
Total cost: $4.90/6 servings = $0.82/serving
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