Dried beans lend a more complex flavor than beans from a can. They do require a bit of advance planning, as they need to soak in salted water overnight. This helps them cook faster, more evenly, and makes them easier to digest.
The great northern white beans have a firm texture and a really great nutty flavor that pairs really well with the hearty smoked turkey and beef fry flavors. This soup is all you could wish for on a blustery cold winter’s day!
Pour the beans into a large bowl and cover with two inches of water. Add kosher salt and soak overnight or for eight to 12 hours.
In the morning, drain and rinse the beans and set them aside.
Heat a large pot over medium-low heat and add the diced beef fry. Cook for five to seven minutes, until it begins to crisp.
Add the diced onion, celery, and carrots and cook for about eight minutes.
Add the garlic and mix well. Add in the beans and place the turkey legs on top. Pour in the water and broth and bring to a boil. Once the soup is boiling, lower to a simmer and cook for an hour and a half.
Remove the turkey legs from the pot and pull or dice up the turkey meat. Return to the pot and ladle into bowls for serving.
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