1-1/2 lbs dried red kidney beans
20-22 lbs WHOLE TURKEY
3 Medium onions, peeled and coarse chop
4-1/2 c soy sauce
1-1/4 c olive oil
3 Bunches scallions, coarse chop
1/3 c freshly ground allspice
12 Sprigs fresh thyme, leaves pulled
1-1/2 Scotch bonnet chile pepper, seeded
9 Cloves garlic, peeled and coarse chop
1/4 c olive oil
3 Medium onions, peeled and diced
1-1/2 c tomato paste
1-1/2 Gallons TURKEY STOCK
1/3 c freshly ground allspice
1 c cornstarch
1 c water
6 Medium tomatoes, peeled, seeded & diced
2 tbsp salt
1 tbsp freshly ground black pepper
30 tortilla shells, fried and cooled
60 plantain strips, fried and cooled
1 c sweet onions, chopped fine
1 c fresh tomatoes, peeled, seeded & chopped fine
1 c scallions, minced
Thoroughly rinse beans; drain well. Place beans in a large bowl and cover with water. Cover bowl and allow to stand at room temperature for at least 8 hours or overnight. Drain and thoroughly rinse beans.
In a large stockpot, cook beans over medium heat, in enough simmering, lightly salted water to cover. Simmer for about 35 minutes or until beans are tender. Drain and reserve.
Carve breast from the whole turkey by cutting along the breastbone to the wing joint. Gently pull the breast from the bone. Remove the skin. (Yield should be 12 pounds turkey breast.) Slice into 1/2-inch thick cutlets.
Use remaining dark turkey to prepare stews, soups and stocks.
Or purchase 12 pounds pre-cut turkey breast slices.
In a food processor bowl, puree 3 onions, soy sauce, 1-1/4 cups olive oil, 3 bunches scallions, 1/3 cup allspice, thyme, Scotch bonnet chile and garlic.
Place turkey breast slices in a hotel pan and cover with marinade. Cover with plastic wrap and marinate in the refrigerator for about 8 hours.
Remove turkey from marinade, reserving 1/3 cup marinade. Place turkey in a clean hotel pan and bake in a preheated 350-degree F. oven for about 20 minutes or until turkey has lost any pink coloration. Remove from oven and let cool for 10 minutes.
Cut turkey into 1/2-inch cubes and reserve.
In a large stockpot, heat olive oil and saute diced onions over high heat for 5-8 minutes or until translucent.
Add tomato paste and cook for 5 minutes, add 4 cups of turkey stock.
Add cooked beans, reserved turkey cubes, 1/3 cup reserved marinade, remaining turkey stock, additional allspice, salt and pepper.
Bring to a rolling boil. Reduce heat to medium and simmer for 30-40 minutes, stirring frequently.
Mix cornstarch and 1 cup water to make a slurry. Mix into stockpot.
Stir in diced tomatoes and cook for 5 more minutes.
Adjust seasoning with salt and pepper to taste.
5. PLATING and SERVICE
Fill tortilla shells with hot minced turkey. Garnish with fried plantain strips.
Sprinkle each portion with chopped sweet onion, tomato and minced scallions.
Total Calories 520
Calories from Fat 110
Total Fat 13 g
% Daily Total Fat 20
Saturated Fat 2 g
% Daily Saturated Fat 13
Cholesterol 130 g
% Daily Cholesterol 43
Sodium 1520 mg
% Daily Sodium 63
Total Carbohydrates 44 g
% Daily Total Carbohydrates 15
Dietary Fiber 9 g
% Daily Dietary Fiber 36
Sugars 4 g
Protein 56 g
% Daily Protein 10
% Daily Vitamin C 15
% Daily Calcium 15
% Daily Iron 35