Update my dinner status, I'm making this tonight.
Servings: 18 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
I prefer to soak my beans overnight. However, I didn't have the time so I'm including the instructions for how I prepared them using a "quick soak" method.
1. Thoroughly rinse and sort beans in a five quart soup pot or dutch oven. Add a tablespoon each salt and baking soda and 2 tablespoons of vinegar. Fill the pot about two inches from the top with water and bring to a rolling boil. After ten minutes, turn off the heat and let sit for, at least, 90 minutes to soak. Rinse beans thoroughly until water runs clear. (note: some of the black-eyed peas and black beans may "shed" their skins) Set aside.
2. Throw the bacon into a pot (I used the same dutch oven and combined everything in a large stock pot, later) and let it start to render. Stir. Add the turkey and allow to start browning. Keep stirring. After a few minutes, add the onion, peppers, garlic and cumin and continue stirring until onion begins to soften. Add the tomato and cilantro and stir to combine.
3. Add the beans and all remaining ingredients and bring just to a boil. Lower to a simmer and allow to cook for 90 minutes, stirring occasionally to prevent scorching.
Serve hot.
