Pinto Beans with Smoked Turkey

The addition of brewed coffee to this pot of smoky beans adds a robust flavor without a distinct coffee taste.

Pinto Beans with Smoked Turkey
Yields: 10 servings
  • 1 pound dried pinto beans, sorted and rinsed
  • 6 cups water
  • 1 cup chopped yellow onion
  • 1 cup brewed coffee
  • 1 jalapeño, pierced
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2 smoked turkey drumsticks
  • 1½ teaspoons kosher salt
  1. In a medium enamel-coated cast-iron Dutch oven, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
  2. In same Dutch oven, bring beans, 6 cups water, onion, coffee, jalapeño, garlic powder, and pepper to a simmer over medium heat. (Do not boil.) Add turkey drumsticks. Reduce heat to medium-low; cover and simmer for 1 hour.
  3. Stir in salt; cook, stirring occasionally, until beans are tender, 1 to 1½ hours more. Shred meat from drumsticks; stir meat into beans. Serve immediately.



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