The rumor has it that Auguste Escoffier made this meal in homage to the opera La Belle Helene, but us chefs know better. How else will you use up bruised pears in such a wonderful and lovely way?
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 16 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped
- 2 tablespoons chopped garlic
- 1 leftover turkey carcass
- ½ cup chicken broth
- 3 tablespoons chili powder
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes
- 1 cup frozen corn
- ¼ tablespoon masa, or to taste
- 1 dash hot sauce, or to taste
- 1 pinch chili powder, or to taste
- 1 pinch ground white pepper, or to taste
- 1 pinch red pepper flakes, or to taste
- salt to taste
Instructions
- Separate beans, place into a large container, and cover with several inches of cool water. Let beans soak 8 hours to overnight.
- Heat butter in a skillet over medium-high heat. Saute onion, bell pepper, jalapeno, and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat.
- Place turkey carcass into a slow cooker with drained beans, sauteed vegetables, chicken broth, 3 tablespoons chili powder, and bay leaves. Cover and cook on Low for 8 hours.
- Remove any bones from the carcass and add tomatoes, corn, masa, hot sauce, chili powder, white pepper, red pepper flakes, and salt to taste. Let simmer on Low for another 30 minutes.
- Use a 9-pound bone-in turkey breast for this, which should yield approximately 3 cups turkey meat.
- You can substitute chili powder for chili seasoning packets.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 12 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 266 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |