Ingredients:

  • 1 lb dried pinto beans
  • 8 oz smoked turkey breast
  • 6 cups low-sodium vegetable broth
  • 1 can (14½ oz) fire-roasted diced tomatoes
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 medium green bell pepper
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro

Instructions:

  1. Place the dried pinto beans in a fine-mesh strainer and rinse under cold water, removing any small stones or shriveled beans.
  2. Finely dice the yellow onion, mince the garlic, and dice the green bell pepper.
  3. For the slow cooker method: Combine the rinsed beans, smoked turkey, diced onion, garlic, bell pepper, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper in the crockpot. Pour in the low-sodium broth and diced tomatoes, and stir to combine. Cover and cook on Low for 8 hours or High for 4–5 hours, until beans are tender and internal temperature of the turkey reaches 165°F (74°C).
  4. For the Instant Pot method: Add all ingredients except the lime juice and fresh cilantro to the inner pot. Seal the lid and set to Manual/Pressure Cook on High for 45 minutes. Allow a Natural Pressure Release (NPR) for 20 minutes before venting remaining steam.
  5. Use the back of a spoon or a potato masher to crush a small handful of the cooked beans against the side of the pot, then stir them back in to thicken the sauce.
  6. Stir in the fresh lime juice.
  7. Serve hot, garnished with chopped fresh cilantro.