Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the turkey and cook, occasionally breaking up the turkey and stirring, until browned, about 5 minutes.
Add the onion and tomato in with the turkey and cook, stirring occasionally, about 5 minutes.
Stir in the paprika, garlic, cumin, oregano, 1 tsp salt, and 1/2 tsp pepper until combined. Pour in the water and use a wooden spoon to scrape the bottom of then pot to release any loose bits stuck to the bottom.
Transfer the contents of the dutch oven to a 6-quart slow cooker. Stir in the pinto beans then cover the slow cooker and cook on LOW until beans are tender, 5 to 6 hours.
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