Ingredients:

  • 1 lb dried Great Northern beans
  • 8 cups low-sodium chicken broth
  • 1 smoked turkey leg (approx. 1 lb)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 bay leaf

Instructions:

  1. Place the rinsed dried Great Northern beans in a large bowl and cover with 3 inches of water; allow them to soak for at least 8 hours or overnight.
  2. Drain the soaked beans using a fine-mesh strainer and rinse them under cold water.
  3. Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced yellow onion and diced bell pepper, sautéing for 5–7 minutes until the edges are translucent and slightly browned.
  4. Stir in the minced garlic and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
  5. Transfer the sautéed vegetables and the drained beans into the slow cooker.
  6. Place the smoked turkey leg on top of the beans and pour in 8 cups of low-sodium chicken broth. Add the 1 tsp salt, 1 tsp black pepper, and 1 bay leaf.
  7. Secure the lid and cook on Low for 8 hours or High for 4-5 hours, until the beans are buttery and soft and the turkey reaches an internal temperature of 165°F (74°C).
  8. Carefully remove the smoked turkey leg from the pot, use two forks to shred the meat while discarding any cartilage or bone, and stir the shredded turkey back into the beans.
  9. If the liquid is too thin, mash a small handful of beans against the side of the pot and stir them back in to create a creamier consistency.
  10. Remove the bay leaf before serving.