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Directions :
In a medium enamel-coated cast-iron Dutch oven, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In same Dutch oven, bring beans, 6 cups water, onion, coffee, jalapeño, garlic powder, and pepper to a simmer over medium heat. (Do not boil.) Add turkey drumsticks. Reduce heat to medium-low; cover and simmer for 1 hour.
Stir in salt; cook, stirring occasionally, until beans are tender, 1 to 1½ hours more. Shred meat from drumsticks; stir meat into beans. Serve immediately.
Enjoy !!
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