Ingredients
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1 lb dried canary beans
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1 large white onion, quartered
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2 tablespoons vegetable oil
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2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled If desired)
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1 teaspoon salt and pepper
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6 slices bacon
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2 cups salsa (I like spicy)
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1/2 cup beer
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1 cup water
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4 ounces pepper jelly (Spicy Habanero Jelly Spicy Habanero Jelly or your favorite)
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1 teaspoon paprika
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1 teaspoon cumin
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1 tablespoon fresh cilantro or 1 tablespoon parsley
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2 smoked turkey wings
Instructions
- Pick over beans.
- In a large bowl soak beans in cold water to cover by 2 inches over night.
- Drain beans.
- In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
- Add salt and simmer beans until just tender, about 15 minutes more.
- Drain beans in a colander.
- Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
- Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
- You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
- Serve with white rice.