1 package smoked turkey legs (three legs)
64 oz dry pinto beans
1 onion chopped
1 green bell pepper chopped
4 cloves of garlic chopped
1 Serrano pepper chopped
A little cayenne pepper
Rick’s Hot and Spicy All Purpose Seasoning (5in1) or Lawry’s seasoning salt
Equipment: Large stock pot
Rinse pinto beans off first. Boil on high heat with turkey legs, onions and green peppers for 3 hours. Season until you are satisfied with the taste. Make sure to replenish water throughout and stir all the way to the bottom as to not burn the beans. The meat will fall off the bones. Remove as much cartilage as you can find and the large bones once the meat has fully come off. Turn down the heat to low and let simmer for 2 more hours.
Serve over rice with cornbread. I used Jiffy cornbread with a couple of adjustments since I didn’t feel like making it from scratch 🤣
2 boxes Jiffy cornbread mix
Add 2/3 cups of sweet corn into your batter per their ingredients on the back. It will bake to a golden brown about 19 mins total due to the larger amount. Once it’s done glaze with honey butter.
Honey butter glaze:
3/4 stick of butter
2 tablespoons honey
1 teaspoon of salt
Melt, whisk, pour and spread over baked cornbread.