Wednesday, November 14, 2012

Pinto Beans with Smoked Turkey Legs

If you know me at all, you know this post is all about my Southern roots husband.  When he spotted the smoked turkey legs in the fridge and said he wanted them with pinto beans, I immediately recalled the pale brown high school lunch tray which was divided in sections, housing things like canned peaches, some browned lettuce, and some watery, tasteless pintos.  Not that I ever tried them.
But my Southern roots hubbie has really had a great impact on my selective taste.  He introduced me to the smoked turkey legs, worth attending the Arkansas State Fair to savor, despite the pain in my feet from walking in pointy - toed high heel boots.  Another lesson learned from my honey.  The AR State Fair is not a fashion show.
This is really a simple meal with sensational taste that comes from the smoked turkey legs.  The beans and broth absorb the smoky flavor of the legs well.  All you need is some salt in the end, and some Louisiana hot sauce if you like that kind of thing.  I find it to be the perfect way to end this meal!

  • 1 lb. dry pinto beans
  • 2 smoked turkey legs
  • Water
  • Salt, to taste
  • Hot sauce, optional
  1. Soak the beans overnight or quick soak them per package directions.
  2. 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.
  3. Bring up to a boil, then lower the heat to a low simmer for about an hour and a half.
  4. Salt and hot sauce to taste.  Everything should be really tender.  Shred the turkey meat and serve with the beans with plenty of broth.

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