© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Turkey Franks and Barbecued Beans are guaranteed to pick you up on a rainy day. Pair with your favorite cornbread or slaw to make the perfect down-home comfort meal. Three types of beans go into the mix for texture while minced garlic and dijon mustard add layers of flavor.
Looking for more comfort food with a turkey twist? Make sure you add Cheesy Turkey Walking Tacos and Turkey Tetrazzini to your list along with this stellar staple. Nothing like cozying up to a hot plate of turkey on a cold and rainy day.
6 strips turkey bacon, cooked and crumbled
2 medium onions, chopped
1 lb turkey franks, cut into 1-inch pieces
1 tbsp olive oil
1 c barbecue sauce
1 tbsp Dijon-style mustard
2 tsp minced garlic
1 can (19 oz) cannellini or butter beans, rinsed and drained
1 can (16 oz) vegetarian baked beans
1 can (15 oz) red kidney beans, rinsed and drained
1/2 c shredded reduced-fat cheddar cheese
4 green onions, sliced
To cook turkey bacon, arrange 3 strips on a paper plate and cover with paper toweling. Repeat layer with remaining strips. Microwave on high for 6 minutes or until bacon is crisp, rotating plate half-turn halfway through cooking.
In a large saucepan, over medium-high heat, cook onions and franks in oil 10 minutes or until onion is golden brown and franks are lightly browned.
Stir in barbecue sauce, mustard, garlic, cannellini, baked and kidney beans. Reduce heat to medium and cook mixture for 5 minutes.
Sprinkle cheese over the mixture and cover for 1 to 2 minutes until cheese is melted. Remove from heat and top with onions and bacon.
Serve with coleslaw and cornbread, if desired.