What a cold snap we have had. Too many days below zero. I needed something to warm me up so made this for Sunday night Supper, and invited the neighbors in.
2 turkey drumsticks
1/4 cup olive oil
1 Spanish onions, diced
3 stems of celery, diced
2 carrots, diced
2 cloves of garlic
2 bay leaves
1 to 1.5 tsp Chipotle chili powder
1/2 ro 1 tsp Garam Masala
1/2 to 1 tsp Cumin
1/4 to 1/2 tsp Cinnamon
salt and pepper to taste
1.5 tsp honey, I prefer wildflower
1/2 cup of coffee
1 cup of red wine
1 can, 28 oz, organic diced tomatoes
1 can of pinto beans , drained
1 can of great northern beans, drained
Sides optional: sour cream and chopped cilantro
You will need a dutch oven baking dish with lid.
I always like to give you an option with the spices. I went with the larger amount because I like a little heat. But I have friends who do not.
Heat the oil in the dutch oven on top of the stove. Season the drumsticks with salt and pepper and brown on both sides. Remove from the pot to a dish for holding
Brown the onions in the remaining oil. Then add the garlic, celery and carrots and continue browning another minute or two. Mix in the spices. I added the honey when it came out of the oven as it needed a bit of sweetness to balance the tomatoes and spices.
Add the coffee, wine , tomatoes and drained beans to the pot. Stir everything together. Put the turkey drumsticks back in the pot and cover with the sauce and beans. Bring to a boil. Put the lid on the pot and place in a 350 oven for 2 hours or until the turkey meat falls off the bone.
Serve with a salad and bread, with optional sour cream and cilantro on the side.