This was my first time having this type of beans. They reminded me of white navy beans.The bacon and smoked turkey wings give this dish a nice smokey flavor. Epazote has a flavor similar to coriander. It is also called Mexican tea or wormseed. I found this dried in Mexican specialty store This is great with beans because it works to reduce gas. This is a very fragrant and flavored herb that takes some time to get used to. Like cilantro, it has a tenacity that is best mellowed by cooking. Its pungency is well complimented by beans, and it has a mellowing effect on other intense spices. Use of this herb dates back to Aztecan times. Name changed by request of Jen.
- 1 lb dried canary beans
- 1 large white onion, quartered
- 2 tablespoons vegetable oil
- 2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled If desired)
- 1 teaspoon salt and pepper
- 6 slices bacon
- 2 cups salsa (I like spicy)
- 1⁄2 cup beer
- 1 cup water
- 4 ounces pepper jelly (Spicy Habanero Jelly Spicy Habanero Jelly or your favorite)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon fresh cilantro or 1 tablespoon parsley
- 2 smoked turkey wings
- Pick over beans.
- In a large bowl soak beans in cold water to cover by 2 inches over night.
- Drain beans.
- In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
- Add salt and simmer beans until just tender, about 15 minutes more.
- Drain beans in a colander.
- Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
- Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
- You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
- Serve with white rice.