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Heirloom Beans And Rice With Smoked Turkey

serves 6-8 as a main course

Smoked turkey wings and thighs are available at Whole Foods markets and good butchers. They're a great substitute for pork or ham hocks, and have more lean meat on them.


12 ounces dried heirloom beans (eye of the goat, borlotti, anasazi), soaked overnight and drained
8 cups of water
1 smoked turkey thigh
1 smoked turkey wing
1 bay leaf
1 sage leaf
1 carrot, peeled
8 whole peppercorns
2 cups cooked rice


prep: 15 minutes
total: 2 hours 15 minutes, plus overnight to soak beans


large bowl
large pot with lid
medium pot


1. Put the beans in a large bowl, cover them with 3 inches water and set them aside to soak overnight. (If you don't have time to soak them, cover them with water, bring them to a boil, let them sit in the hot water for 30 minutes, drain them and move to the next step.)

2. After the beans have finished soaking, drain them and put them in a large pot with the remaining ingredients. Bring to a boil, partially cover the pot and immediately reduce to a gentle simmer; if they boil too vigorously they will begin to fall apart.

3. Meanwhile, cook 2 cups of rice according to the package directions.

4. After about 1 hour, season the beans generously with salt. Continue simmering until they're tender, another 30 minutes to 1 hour.

5. Remove the turkey wing and thigh from the bean cooking liquid and pull as much meat as possible from the bone. Serve the beans and turkey meat over the rice with a splash of vinegar and a drizzle of olive oil if you like.

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