Ingredients :
- 1 pound dried navy beans
- 2 cartons chicken broth
- 2 cups water
- 1 smoked turkey wing
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced garlic
- 3 bay leaves
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 10 cups chopped fresh spinach
- 1 large sweet red pepper, chopped
- 1/2 teaspoon kosher salt
- Grated Parmesan cheese, optional
Directions :
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
- Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
