6 cups water
1 bag (16 oz) dried navy beans (2 cups), sorted, rinsed
3 cups Progresso® chicken broth (from 32-oz carton)
1/4 cup olive oil
3/4 cup chopped parsley
1 tablespoon Italian seasoning
2 tablespoons chopped garlic (from a jar)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 package (1 1/2 to 2 1/4 lb) turkey thighs, skin removed
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
1. Spray 5-quart slow cooker with cooking spray. In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.
2. Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
3. Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.
This recipe would work equally well with pork or beef if desired. Use a budget-friendly cut, such as pork shoulder or beef chuck roast.
Tagged: , General Mills , Pillsbury , recipe , Slow Cooker Tuscan Turkey and Beans Recipe , Green Giant , Progresso , turkey , Tuscany , beans , slow cooker , crock pot , turkey and beans , garlic , pork shoulder , beef roast , navy beans , parsley , Italian seasoning , turkey thighs