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Categories:
water navy beans chicken broth olive oil parsley Italian seasoning garlic salt ground pepper turkey thighs green beans
Viewed: 5 - Published at: 8 years agoIngredients
- 6 cups water
- 1 (16 ounce) bag dried navy beans, sorted, rinsed (2 cups)
- 3 cups chicken broth
- 14 cup olive oil
- 34 cup chopped parsley
- 1 tablespoon italian seasoning
- 2 tablespoons chopped garlic
- 1 12 teaspoons salt
- 12 teaspoon ground pepper
- 1 12 lbs turkey thighs, skin removed
- 1 12 cups frozen cut green beans, thawed
Method
- Spray 5-quart slow cooker with cooking spray.
- In 3-quart saucepan, heat water to boiling over medium-high heat.
- Add navy beans.
- Reduce heat to medium-low; simmer uncovered 10 minutes.
- Drain; rinse with cold water.
- Place beans in slow cooker; add broth.
- Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper.
- Press mixture firmly onto turkey thighs.
- Place turkey on top of beans in slow cooker.
- Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
- Remove turkey from slow cooker.
- Increase heat setting to High.
- Stir green beans and remaining 1 teaspoon salt into slow cooker.
- Cover; cook 15 to 20 minutes or until vegetables are hot.
- Meanwhile, remove turkey from bones.
- To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.
