- 1 lb. dry pinto beans
- 2 smoked turkey legs
- Salt, to taste
- Hot sauce, optional
- Soak the beans overnight or quick soak them per package directions.
- Heat a large Dutch oven over high heat. Add the drained beans, the 2 smoked turkey legs, and 8 cups of water. This should be enough to just cover the turkey and beans.
- Bring up to a boil, then lower the heat to a low simmer for about an hour and a half.
- Salt and hot sauce to taste. Everything should be really tender. Shred the turkey meat and serve with the beans with plenty of broth.