2 cups dried red kidney beans or dried black eyed peas
6 - 8 cups water
1 bay leaf
2 sprigs of fresh thyme
1 turkey neck
½ scotch bonnet pepper
1 Tbsp salt
2 cups roasted kaboucha squash
1 tsp olive oil
1 Tbsp honey
2 Tbsp chopped fresh parsley
2 cups roughly chopped kale
¼ cup creamed coconut
1 cup diced tomatoes
½ cup chopped green onions
Prep time: 1 day + 15 min
Place 2 cups of beans in a bowl and cover with water to allow to soak overnight.
The next day, preheat the oven to 400 degrees. Drain beans yielding 2 cups of soaked beans.
Add beans, bay leaf, thyme, turkey neck, scotch bonnet and salt to a stock pot and cover with 6 - 8 cups of water. Bring pot to boil and cover pot with lid and turn stovetop to medium, allowing beans to cook until tender.
Peel and cut squash into ½ inch cubes and toss with olive oil and pinch of salt and roast on parchment lined oven safe tray roast in oven until tender.
Once cooked, toss roasted squash in a bowl with honey and chopped fresh parsley and place to the side.
Wash and remove leaves from stalks of kale, roughly shop kale and place to the side.
Remove turkey neck, scotch bonnet, bay leaves, thyme stalks, from pot and pull turkey meat from neck and discard bones. Add creamed coconut and chopped tomato to the pot and allow to reduce creating a thick sauce. Add kale and squash to pot and re-season if necessary. Garnish with green onions.
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