1.25 lbs of lean, ground turkey
1 lb of dry pinto beans
1.5 lbs of raw carrots
1/4 cup red wine
spices to taste
Begin by preparing the dry pinto beans. Either soak over night, or, for a slightly crunchier bean, hard boil for 2 minutes, then cover with tight lid and remove from heat. Let sit for at least 4 hours.
Chop the carrots (in a blender if possible, but almost shredded otherwise) then simmer in just enough water
to cover the carrots in a pot. After they have simmered for at least one hour, put the water/carrot mixture back in a blender to make a thick puree. Feel free to discard some of the water
if it will make the puree too thin. Set this aside.
In a large skillet, cook the turkey
with a tbls of oil
. Add spices here to taste. I like chili powder, lemon pepper and salt
Drain and rinse the pinto beans, then place them in a large pot. Add the carrot puree, the turkey and 1/4 c of red wine. Simmer for at least 1/2 hour or more, and add more spices to your liking.
Serve with corn bread and a fresh salad.
Options: you could add corn, celery, fresh peas...or try other kinds of beans. The pinto seem the best.