Sunday, November 30, 2008

Honoring the Fowl Carcass/Black Bean Soup

My favorite post Thanksgiving ritual involves the lowly turkey carcass. One Thanksgiving we trekked down to my sister-in-law's house in Virginia. After a lovely dinner, sister and brother-in-law gleefully trashed the unsightly remains of the once glorious bird. D and I were horrified! We both agree that the carcass is the best reason to cook a turkey in the first place.

This past Thanksgiving, Shazza and I decided to cook the dinner at our dad's house. I offered to provide the turkey, knowing that I would have first dibs to the bones. As soon as we returned to Pennsylvania, we loaded the bones into our largest stockpot, added vegetables, seasonings water and let it simmer for several hours. When the meat fell off the bones, I put the pot on the back deck to cool.

Today was a cold, miserable mess of a day. We had a bit of morning ice and sleet which turned into a steady, nasty rain. The temps hovered just above freezing all day. Needless to say, I had no desire to or reason to go anywhere. D made a nice fire and I decided to use my turkey stock.
My favorite turkey stock recipe follows. I do not know where we found the original but I've never tasted a better black bean soup. This is slightly altered from the original.

Black Bean/Turkey Soup

6-12 cups turkey stock
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
1 16 oz. package dry black beans
1 bay leaf
Oregano to taste
Salt, pepper to taste
1 cup shredded potatoes
2-3 minced garlic cloves
2-3 T butter
1-2 fresh limes
Crystal Louisiana hot sauce to taste
Leftover turkey meat

Soak beans overnight. In large, deep pot bring beans and turkey stock to a boil. Reduce heat and simmer 1.5 to 2 hours.

In large skillet melt butter. Saute onions, carrots, celery and garlic for 3-5 minutes until crisp-tender. Add sauteed vegetables and remaining ingredients (except lime) to beans. Stir well. Simmer covered for one additional hour. Just before serving stir in 1-2 T fresh lime juice. Garnish with lime slices. Sour cream is a nice garnish as well. Enjoy

BTW After making this soup I still had enough leftover turkey stock to fill 2-3 containers for other soups and recipes. I never did get out of my pajamas!


dive said...

What a fabulous dish, Neetzy and it's sooooo good to see someone making real stock.
My mouth is watering.

neetzy said...

I'll never compete with your cooking show but I love my turkey stock!

Shazza said...

Hey! Save some for your deal lil' sister!

The days for never getting out of your jammies are good days!

neetzy said...


I'll freeze some and put your name on it. I've had too many beans and I can't find my "Beano". (If you know what I mean)
"Beans, Beans the magical fruit..."

Barbara Pask said...

This sounds yummy, I will copy this down. Thanks for sharing.

neetzy said...

Hi Barbara,

Enjoy the recipe!

I have paintings to post, but I haven't been able to photograph them. I like to photograph my paintings outside using natural light. When I get home from work it is too dark. Weekends have been rainy or windy or ugly cloudy. Tis the season. Keep painting those portraits!

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Poetikat said...

Hey Neetzy! Thanks for coming to Blasts from the Past - I've loved your story about the gold EBO. Come back again soon. I'm doing a series on top ten childhood gifts from Santa.

I'm adding you to the blogroll too!

See you,


neetzy said...

Thanks Poetikat! I love your blog. I promise to come and check it out.