Exactly… what the hell would you do with that leftover turkey stock that took 6 hours to make, quarts of it, only to end up using a few cups to make some gravy or some reduced sauce for turkey dinner…. it’s been sitting in the freezer since until tonight! No more! iIt has been repurposed… along with the sous vide turkey wings…. which really ended in a pot of boiling water for about an hour, and then I decided they should also be part of this bean soup.
Other than the need to recycle leftover thanksgiving material and use some french navy beans I bought at Surfas…., on top of having been craving some fiber in my food… there was no other reason why I ended up making this soup….it’s almost 1am…. f#$@#
So before my laptop runs out of battery (toooooo lazy to to go pickup my adaptor right now, I’m at 33%, hope that’s enough) I’m gonna put together this recipe before I go to bed.
1 quart of frozen turkey stock (my leftover thanksgiving’s turkey stock)
1 bag of french navy beans or 500g roughly
4 tomatoes, medium dice
1 medium carrot, medium dice
2 celery stalks medium dice
1/2 medium onion small dice
3 garlic cloves
2 tbsp extra virgin olive oil
1/2 tbsp dried thyme
salt and pepper to taste.
2 turkey wings (in this case, they were cooked “sous vide”, or more like boiled in their plastic baggies)
Soak beans in water overnight, add enough water, like double the volume
Rinse and add to a big pot, simmer in water, skimming foam frequently, cook until “al dente” (i cheated and used my pressure cooker)
Empty pot, add olive oil. High heat.
Add tomatoes and carrots, caramelize
Add onions, celery, and sweat until translucent
Add Turkey Stock
Pressure cook for 7 minutes
Add beans back in the pot
Add Salt and Pepper to taste
Add turkey wings (can be added earlier but they were cooking separately already in my case)
Continue cooking until beans are tender… a few more minutes.
A couple of photos: