Ingredients:

  • 1 lb dried pinto beans
  • 6 cups low-sodium vegetable broth
  • 1 lb smoked turkey necks
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 green bell pepper
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 tsp salt

Instructions:

  1. Rinse the dried pinto beans under cold water. Soak the beans in water for 6 to 8 hours, then drain. If skipping the soak, add an extra cup of water to the cooking pot.
  2. Place the soaked beans, diced onion, minced garlic, and diced bell pepper into the slow cooker or pressure cooker.
  3. Place the smoked turkey necks on top of the vegetables.
  4. Stir in the smoked paprika, black pepper, crushed red pepper flakes, and salt, then add the bay leaf and vegetable broth.
  5. If using a slow cooker, cover and cook on Low for 8 hours or High for 4 to 6 hours. If using a pressure cooker, seal the valve and cook on High Pressure for 40 minutes, followed by a 10-minute natural release.
  6. Verify the beans are finished when they are tender enough to be mashed easily against the side of the pot with a spoon.
  7. Remove the bay leaf and the smoked turkey pieces from the pot.
  8. For a thicker broth, ladle out a small portion of beans, mash them into a paste in a bowl, and stir the paste back into the pot.
  9. Shred the turkey meat off the bone, ensuring it has reached a safe internal temperature of 165°F (74°C), and return the meat to the beans before serving.