Ingredients
1 lb (450g) navy beans, dry
2 lbs (900g) smoked turkey thighs
1 medium yellow onion, diced
1 medium sweet Vidalia onion, optional
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp BBQ sauce (pork-free)
1.5 cups BBQ sauce (pork-free)
Salt to taste
Instructions
Rinse navy beans under cold water 3 times, then soak in 3 inches of cold water for 8 hours or overnight
Trim excess fat from turkey thighs
Heat 2 tbsp olive oil in a Dutch oven over medium heat
Add onions and cook for 18 minutes until golden and caramelized
Add garlic and sauté for 2 minutes until fragrant
Add drained beans and their soaking water (enough to cover by 2 inches)
Bring to a boil, then reduce to a simmer. Skim foam as it rises
Season with 2 tbsp pork-free BBQ sauce and 1 tsp salt
Cover and simmer for 1 hour 30 minutes until beans are tender
Add 1.5 cups pork-free BBQ sauce and simmer uncovered for 30 minutes to thicken
Notes
Substitute pinto beans if preferred for faster cooking
Use Korean-style BBQ sauce for extra bold flavor
Vidalia onions add sweetness, but can be omitted if unavailable
Serve with cornbread or warm biscuits
- Prep Time: 15
- Cook Time: 165
- Category: recipes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 12g
- Sodium: 1450mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 100mg