Ingredients
1 cup Cannelini Beans
2 links Andoullie Sausage, ½" pieces, casing removed
1 Onion, yellow chopped
2 clove Garlic, minced
1 bag Mirasol chile, peeled, seeded chopped (7)
.5 Turkey Breast, cubed
.25 cup Masa
.5 bunch Cilantro, chopped
.5 cup Cotija, crumbled
.5 cup Creme Fraiche
3 Potatoes, white, sweet or radishes
1 liter Chicken Broth
Preparation
Soak cannelinis in 4C water for at least 10 hours. Drain and rinse. Saute onion, garlic, & andouille in olive oil. Deglaze pan w/sherry. Stir in green chiles. Add cumin. Place in Instant Pot w/chicken broth, cilantro and cubed turkey on Meat Stew high heat slow cook. After 6 hours add potatoes and beans. Cook another 3 hours until beans are done. Stir in masa until no lumps. Stir in creme fraiche. Garnish with cilantro and cotija. Creme Fraiche dollop
