A Hearty Pot of Beans
This stew is a lesson in patience and the building of flavor. Rather than simply browning the meat and moving on, this method requires a slow, repetitive process of cooking the turkey and onions down with broth until the liquid evaporates and a deep, savory glaze forms on the bottom of the pan. By deglazing and repeating this step multiple times, you create a foundation of taste that is far richer than a quick sear could ever achieve.
The result is a thick, sweet, and tangy bean dish that feels substantial and grounding. The combination of ketchup, brown sugar, and dried mustard creates a sauce reminiscent of traditional baked beans, but the addition of turkey and the variety of legumes turns it into a full meal. It is best enjoyed on a cold evening when you have the time to let the pot simmer slowly on the stove, filling the kitchen with its savory aroma.
Yield: 6 servings | Prep time: 15 minutes | Cook time: 1 hour 30 minutes | Temperature: Stovetop (Medium-High)
- 1 Pound ground turkey
- 1 Large (10 oz.) onion, chopped
- 4 Cloves garlic, minced or pressed
- 4 Cups chicken broth (divided)
- 1 Can kidney beans, drained and rinsed
- 1 Can lima beans, drained and rinsed
- 1 Can pinto beans, drained and rinsed
- 1 Can garbanzo beans, drained and rinsed
- 3/4 Cup ketchup
- 1/3 Cup firmly packed brown sugar
- 2 Tablespoons red wine vinegar
- 4 Teaspoons ground dried mustard
Instructions
- Combine the ground turkey, chopped onion, minced garlic, and 1/2 cup of the chicken broth in a large pan or Dutch oven.
- Break the turkey into chunks and cook over medium-high heat, stirring often, until the liquid evaporates and the meat and onions begin to brown.
- Add another 1/2 cup of chicken broth to the pan, stirring to scrape up the browned bits from the bottom.
- Repeat this process of adding liquid, boiling it dry, and browning the meat and onions 2 or 3 more times until the mixture is deeply browned and flavorful.
- Stir in the remaining 1 1/2 cups of broth, along with the kidney beans, lima beans, pinto beans, garbanzos, ketchup, brown sugar, vinegar, and dried mustard.
- Cover the pan and reduce the heat to a gentle simmer.
- Cook for about 1 hour, stirring often to prevent sticking, until the flavors are fully blended and the sauce has thickened.
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Turkey & Four Bean Stew
A rich and savory turkey stew featuring four types of beans—kidney, lima, pinto, and garbanzo—simmered in a tangy sweet-and-sour tomato base. This protein-packed meal is built on layers of flavor from slowly browned meat and onions.
Ingredients
Instructions
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Combine the ground turkey, chopped onion, minced garlic, and 1/2 cup of the chicken broth in a large pan or Dutch oven.
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Break the turkey into chunks and cook over medium-high heat, stirring often, until the liquid evaporates and the meat and onions begin to brown.
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Add another 1/2 cup of chicken broth to the pan, stirring to scrape up the browned bits from the bottom.
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Repeat this process of adding liquid, boiling it dry, and browning the meat and onions 2 or 3 more times until the mixture is deeply browned and flavorful.
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Stir in the remaining 1 1/2 cups of broth, along with the kidney beans, lima beans, pinto beans, garbanzos, ketchup, brown sugar, vinegar, and dried mustard.
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Cover the pan and reduce the heat to a gentle simmer.
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Cook for about 1 hour, stirring often to prevent sticking, until the flavors are fully blended and the sauce has thickened.
