Ingredients

1 C dry pinto beans

1 lb ground turkey

1/2 doz peppers

2 lbs fresh tomatoes

1 onion

2 T olive oil

1 C chipotle salsa

salt to taste

Preparation

  1. Pressure cook the pintos with 5 to 6 cups water until they are good and tender (took an hour in my pot).

  2. While the beans are cooking, roast a bunch of peppers (poblanos and bell peppers worked well for me).

  3. Saute onion and turkey, add same to now uncovered bean pot.

  4. Roughly chop tomatoes (I used some heirlooms from the yard, but any should do) and chop roasted peppers. Add these to pot.

  5. Add salsa (I used the Rick Bayless brand) and salt to taste.

  6. Simmer for half and hour or more.

I served it with corn bread.

Makes a nice big batch and very easy.