Tepary Bean And Turkey Bacon Soup For A 25 Quart Crock Pot Recipes

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SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY



Slow-Cooker Black-Bean Soup with Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

Steps:

  • Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
  • Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
  • Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

BEANS WITH TURKEY BACON



Beans with Turkey Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 4 chopped slices turkey bacon, 1 chopped onion, 3 chopped garlic cloves and 2 teaspoons thyme in vegetable oil in a large skillet, stirring, 5 minutes. Add two 15-ounce cans great Northern beans (drained and rinsed), 1 1/2 cups water, 1/2 cup ketchup, 1/3 cup maple syrup, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar and 1/2 teaspoon pepper. Simmer over medium-low heat until thickened, about 20 minutes.

TEPARY BEANS WITH CHILE-AGAVE GLAZE



Tepary Beans With Chile-Agave Glaze image

The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during the Long Walk of 1864, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with roasted turnips and winter squash for a satisfying vegan meal, or pair them with bison pot roast, roast turkey or other meat.

Provided by Sean Sherman

Categories     dinner, beans, main course, side dish

Time 2h

Yield 4 entree servings or 8 side servings

Number Of Ingredients 8

1 cup dried white tepary beans (see Note)
1 cup dried brown tepary beans (see Note)
1 tablespoon sunflower oil
1/2 small yellow onion, thinly sliced
3 tablespoons light agave nectar
1 tablespoon New Mexico Hatch chile powder or chipotle powder, plus more for garnish
Sea salt
2 teaspoons whole fresh oregano leaves

Steps:

  • Place the white and brown tepary beans in a large bowl. Add enough water to cover by 4 inches and let soak overnight at room temperature.
  • Drain the soaked beans, discarding the liquid, and transfer the beans to a large pot with a tight-fitting lid. Add enough cool water to cover the beans by about 4 inches. Bring to a boil over high heat, then lower the heat, cover and simmer gently, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours. Reserve 1 cup of the bean cooking liquid, then drain the beans.
  • In a large, deep skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 minutes. Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder. Cook, stirring occasionally, until the liquid has reduced to a glaze, about 10 minutes. Season with salt to taste. Divide among bowls, sprinkle with additional chile powder and top with oregano.

SLOW COOKER TACO BEAN SOUP



Slow Cooker Taco Bean Soup image

This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.

Provided by Janelleh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 4h25m

Yield 10

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can white beans, undrained
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can white kidney beans, undrained
1 (15 ounce) can ranch-style beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can white hominy, drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
  • Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
  • Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g

CHEF JOEY'S PAPAGO TEPARY & BLACK BEAN SOUP (CROCK POT)



Chef Joey's Papago Tepary & Black Bean Soup (Crock Pot) image

This is such a wonderful and hardy soup. The whole house smells delicious at the moment. I can't wait to have some with some Indian Fry Bread. I used a 2.5 quart crock pot. Please note, I didn't add the soaking time in this recipe.

Provided by Chef Joey Z.

Categories     Black Beans

Time 6h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup tepary beans (soaked over night)
1 cup dried black beans (soaked over night)
1 tablespoon cumin (add to soaking beans)
1 tablespoon olive oil
1 teaspoon vegan margarine
1 large garlic clove (minced)
1/2 teaspoon dried dried chipotle powder
4 slices turkey bacon (diced)
2 medium onions (diced)
5 cremini mushrooms (Cremini, cleaned & stems removed)
2 medium shallots (cut up small)
1 celery (cut up small)
1 carrot (cut in small dice)
1 (14 ounce) can diced tomatoes
1 (32 ounce) package no-chicken vegetarian chicken broth (I used Imagine organic)
1 tablespoon dried oregano

Steps:

  • Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
  • In the morning drain the beans and set aside.
  • In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
  • Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
  • Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
  • Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
  • Give it a good stir.
  • Set the crock on high and leave for at least 6 hours.
  • Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
  • About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
  • Enjoy with some Indian Fry Bread or bread of your choice.
  • Bon Appetit!

Nutrition Facts : Calories 203, Fat 5.1, SaturatedFat 1, Cholesterol 8.4, Sodium 277, Carbohydrate 31.5, Fiber 7.2, Sugar 5.8, Protein 10.1

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

SLOW-COOKED TURKEY WHITE BEAN SOUP



Slow-Cooked Turkey White Bean Soup image

This hearty meal-in-one will stick to your ribs on a cold autumn night. Slow cooking makes it so convenient! -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper

Steps:

  • Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 902mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.

TEPARY BEAN AND TURKEY BACON SOUP FOR A 2.5 QUART CROCK POT



Tepary Bean and Turkey Bacon Soup for a 2.5 Quart Crock Pot image

We actually grew the Tepary Beans. These beans are native to the Southwestern US and Mexico and have been grown here since Pre-Colombian times. These little orange beans are delicious and can be used like any other dried beans after soaking. You can use other dried beans such as Navy beans in their place if you can't find the Tepary Beans. You can double the recipe if you are using a 6 Quart or bigger crock pot.

Provided by Chef Joey Z.

Categories     Beans

Time 6h20m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb dried tepary beans (soaked over-night)
1 small potato (small-diced)
1 carrot (diced)
1 onion (diced)
1 stalk celery (diced)
1 (14 ounce) can tomato sauce (use a small can)
2 tablespoons vegan margarine
3 slices turkey bacon (cubed)
1 small dried chili (optional)
1 bay leaf
salt and pepper (to taste)

Steps:

  • Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
  • You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
  • Drain the Tepary Beans and rinse them well.
  • Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
  • I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
  • Remembering this will bubble up so you don't want to over fill the crock.
  • It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
  • After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
  • Don't add the tomato sauce before hand as it will stop the beans from getting soft.
  • Enjoy.

Nutrition Facts : Calories 220.4, Fat 5, SaturatedFat 1.2, Cholesterol 18.9, Sodium 1346.5, Carbohydrate 39, Fiber 6.8, Sugar 13.7, Protein 8.5

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