This is a riff on a Basque dish I was served in Spain. The original uses the great local smoked sausages found throughout the region. I’ve replaced them here with smoked turkey so all my friends could enjoy the dinner. I cook a watered down version of this as a soup using kale instead of Napa cabbage at Hudson Valley Dessert Company. This is a richer, thicker version of that soup.
1 lb white beans overnight in water
Roast @ 350 for 1 hr
1 whole head of garlic, top cut off, drizzled with olive oil, wrapped in aluminum foil. cool
Put in a 5 qt slow cooker
1 smoked turkey leg
1 med onion diced
Soaked white beans drained & rinsed
1 stalk celery diced
2 medium carrots diced
¼ head napa cabbage chopped
1 Tbl smoked paprika
1 tsp dried thyme
1 tsp salt
Cayenne pepper to taste (I used 1/8 tsp)
1 head of roasted garlic (squeeze out of skins)
1 qt chicken stock plus enough water to cover (or one 14 oz low sodium can chicken stock plus two cans of water)
Start on high for 1 hour, turn to low for 8 hrs.
After 7.5 hours carefully remove turkey leg, de-bone and skin. Return shredded meat to stew. Adjust seasonings and serve with fresh homemade bread.
Alternately, four 14 oz cans of white beans with liquid could be substituted for soaked beans. Adjust chicken stock and salt to compensate when using canned products (canned foods contain sodium already) and only add liquid to cover.