Ingredients:

  • 1 lb dried Great Northern beans
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp cracked black pepper
  • 1 lb smoked turkey leg
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place the dried beans in a large bowl and cover with 3 inches of cool water; soak for 8 hours or overnight.
  2. Drain and rinse the soaked beans thoroughly in a colander.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the smoked turkey leg and sear for 5–7 minutes per side until a deep brown crust forms.
  5. Add the diced onion to the skillet and sauté for 5 minutes until translucent.
  6. Stir in the minced garlic and smoked paprika and cook for 60 seconds until fragrant.
  7. Transfer the seared turkey and aromatic mixture into the slow cooker.
  8. Stir in the rinsed beans, chicken broth, bay leaves, and black pepper.
  9. Cover and cook on Low for 8 hours or High for 4 hours until the beans are tender, the liquid has thickened, and the turkey reaches an internal temperature of 165°F (74°C).
  10. Remove the turkey leg, shred the meat while discarding any cartilage or skin, and return the shredded meat to the pot.
  11. Use a potato masher to crush about 1 cup of the beans directly in the pot to thicken the stew.
  12. Stir in the apple cider vinegar and kosher salt.
  13. Garnish with chopped fresh parsley before serving.