Turkey & Four Bean Stew

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.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.