Slow Cooked Turkey and Bean Soup - my unique creation

Slow Cooked Turkey and Bean Soup

On Sunday I purchased some gorgeous pork spare ribs.  Hubby commented how he adores the pork spare rib pieces one of our local restaurants serves as an entree and I said they would be deep fried.

So I simmered the plump ribs in a mild stock for 45 minutes until they were soft.

Draining them on paper towel my hubby decided he would take over, chopping them into large chunks and heating up 6cm of vegetable oil in the wok.  He delightedly placed about 10 in the wok  acting a bit like a master chef contestant.  

A minute later one of the pieces literally exploded, landing hot oil on his arm, 

then another, he was so lucky it didn't get in his eyes.  

Note that my pasta and bean salads where well and truly ready by this time.

Hot oil was flying through the air, drenching the bench, the floor and everything within a 2 metre radius.

'Put down a towel he said', as he clambered for a lid to try to take the brunt of the flying oil.  (Note too that I don't yet own a splatter screen.)   After another two rounds of the crispy deep fried pork and the oiling of my kitchen, he proudly served up his plate to the table like a maitre'd at a michelin star restaurant.

He mopped the floor before calling the family.   I had to shake my head and said ýou are never cooking that again in my kitchen'.   It took another two hot mops to totally eradicate the slippery vegetable oil.

We did however, laugh and laugh together, it was quite an amusing moment and a very funny evening.
We have all had a disaster in the kitchen and these epic moments become fond memories.

Needless to say that on Monday evening I opted for a safe, clean, easy dinner.

I spotted this pack of two huge turkey drumsticks and thought they would be great in a soup, slow cooked.

Note that if you don't have a slow cooker they would be also well cooked on low on your stovetop.

Slow Cooked Turkey and Bean Soup

2 turkey drumsticks
4 tablespoons olive oil
2 onions, finely chopped
3 cloves garlic, finely chopped
2 carrots, chopped
1 celery stick, finely chopped
2 bay leaves
1 cup dried canellini beans, rinsed
1/2 cup soup mix (dried lentils, beans and barley)
1.4 litres chicken stock (home made is best)
salt and pepper

Heat the oil in a large frying pan, rinse and pat dry the turkey drumsticks, season with salt and pepper then brown them all over.
Place into your slow cooker.  Fry the onion a few minutes, then add the garlic, carrots and celery. Cook for 3 - 5 minutes until slightly soft and they have absorbed any oil.
Put these on top of the turkey drumsticks with the bay leaves.
Heat up your chicken stock, mine was frozen so I placed the whole block in the pan to heat up.
Meanwhile add the canellini beans and soup mix to the pot and pour the stock over it all.

Cook on low for 7 - 8 hours or on high for 6 hours.
Remove the drumsticks carefully and shred the meat, discarding the bones and skin.
Return meat to soup and heat through.
Check seasoning and serve with a loaf of crusty bread.
Serves 8 people.

Buon appetito, Merryn.