Hay everyone! It’s been a bright and wonderful Sunday morning for us! And the temperatures still very hot outside and so for me to turn on a hot oven to cook a meal is a no, no. But…….. when the man in your life is a meat and potatoes kind of guy, it’s important to have a good bean recipe up your sleeve to pull out for a good stick to the ribs Sunday meal every now and then.
So I thought why not make a crock of smoked turkey wings with white beans just like grandma used to make, served with white rice, a simple salad and 10 minute cornbread muffins cooked in my cute little pink electric muffin maker. So here it goes!
Sunday’s Slow Cooker White Beans And Smoked Turkey Wings
3- large smoked turkey wings
½ cup of white distilled vinegar
1- 16 oz bag of White northern beans (soaked overnight)
2 large carrots (peeled and sliced)
1 stalk of celery (chopped)
½ green pepper (chopped)
1- whole yellow onion (whole)
2 Tablespoons of Goya cilantro sauce
1 teaspoon of salt
1 pinch of red pepper flakes
1 teaspoon of black pepper
1 Tablespoon of garlic powder
1 Tablespoon of onion powder
1 Tablespoon of Mrs. Dash seasonings
1 Tablespoon of granulated sugar
1 Bay leaf (optional)
1 round or oval 4-6 quart crock pot
1 large spoon
1 large slotted spoon
Medium sized bowl
Pretty thermo serving bowl
1. Soak beans in a quart sized bowl of cold water overnight (minimum 6 hours) with just enough cold water to cover. Add 2 tablespoons of baking soda, stir and let sit on the kitchen counter.
2. Rinse beans well, then let them soak in a bowl of fresh cold water for 6 hours more with just enough water to cover. Let sit on the kitchen counter.
(soaking beans in baking soda, then rinsing and soaking them again in fresh water helps remove any grit and excess salt)
3. Rinse turkey wings with warm water then put them into the crock.
4. Pour only enough water to cover the wings, add vinegar and let them cook on high for 3-4 hours.
(once wings come to a boil, take a large spoon and skim the foam and fat that has surfaced to the top of the boiling water then cover and let wings continue to cook)
5. Finally, remove the wings from the crock with a spatula tong (don’t discard the broth, leave it in crock) and put wings on a plate to let them cool down a bit.
6. Once wings are cool enough not to burn your fingers, then pull the meat off the bones.
7. Then pull the skin off the meat. Discard the skin.
8. Put the bones in a large baggie to freeze to save for later to make a bone broth or if not discard the bones.
9. Pull the meat apart into shreds and put ¾ of meat in a medium sized baggie to freeze and save for later to make pulled barbeque turkey sandwiches.
10. Add 1/3 of the meat back into the crock broth.
11. Strain and rinse beans then add them to the crock pot.
12. Add and stir in the rest of the ingredients, cover crock and allow beans to cook on high for 3 hours. Then cook on low for 1-2 more hours or until the beans are well done. Remove and discard the whole onion and the bay leaf.
13. Pour beans into large pretty thermo serving bowl with lid to keep warm.
You can serve beans over a plate of white rice, drizzle a bit of the bean liquor over top. Add some cornbread muffins and a simple salad.