BRAISED TURKEY THIGHS WITH BLACK BEANS
AND BUTTERNUT SQUASH
Ingredients for 4 to 6 servings:
1 cup black beans
4 pounds turkey thighs (4)
1 teaspoon mild chili powder
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped cilantro leaves, divided
Water
1 chipolte in adobe, chopped + 1 tablespoon sauce
2 cups butternut squash, peeled and cut in 1” cubes
2 tablespoons masa harina or cornmeal
Directions:
Soak the beans in cool water for at least 4 hours before cooking. Drain and rinse them. Reserve.
Rub the turkey pieces with chili powder. Heat the oil in a large casserole and brown the thighs on both sides. Remove the meat from the pan and remove all but 1 tablespoon of fat. Soften the onion pieces in the hot fat, stir 2 tablespoons cilantro and lay the turkey thighs on top. Add ¼” deep cool water to the pan, cover, heat to a simmer and cook slowly for 30 minutes.
Stir the hot chili and its sauce, the black beans and another ½ cup water. Return the pan liquids to a simmer, cover and cook another 30 minutes. Add the squash pieces and cook for 15 minutes. Sprinkle on the masa harina and cook briefly, until thickened. Sprinkle on remaining cilantro leaves and add salt to taste.
VARIATION: TURKEY THIGHS WITH CORN AND PEANUTS
Add kernels from 3 ears of fresh corn in place of the squash
Sprinkle 1/3 cup toasted and chopped unsalted peanuts over each portion before serving
