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1 pound ground turkey
2 pounds link turkey sausage
2 cans (15 ounces each) chicken broth
2 cans (14.5 ounces each) ranch-style beans
2 cans (14.5 ounces each) jalapeño ranch-style beans
1 onion, diced small
1 green bell pepper, diced small
1 red bell pepper, diced small
Seasoning salt to taste

Brown and drain turkey. Slice sausage and brown. Put chicken broth in Dutch oven or stockpot and add beans, one can at a time. Then add onion and bell peppers. Allow to simmer, uncovered, about 30 minutes. Stir turkey and sausage in gently. Cook slowly until juices are reduced by about one-quarter. Serve over rice.

Servings: 16. Serving size: 1 cup beans plus 1 cup rice. Per serving: 398 calories, 22.4 g protein, 6.7 g fat, 57.3 g carbohydrates, 6.7 g dietary fiber, 1,060 mg sodium, 5 g sugars, 52 mg cholesterol

Janet Levy, Farmers Electric Cooperative

July 2012 Recipe Contest