Cranberry Bean Stew With Smoked Turkey and Root Vegetables | Oregonian Recipes

Ingredients

• 8 sprigs fresh thyme
• 4 sprigs fresh sage
• 5 tablespoons extra-virgin olive oil
• 1 large onion, minced
• 2 large carrots, diced fine
• 1 large fennel bulb, cored and diced fine
• 8 ounces celeriac (about 1/2 small celeriac), peeled and diced fine
• Table salt
• 3/4 cup dry white wine or vermouth
• 1 pound dried cranberry beans, rinsed, sorted, and soaked overnight in salted water
• 1 garlic bulb, top 1/3 sliced off and loose, papery skin removed
• 1 smoked turkey leg, rinsed
• 1 bay leaf
• 4 cups chicken broth
• 3 cups water
• 3 scallions, sliced thin
• 1/4 cup chopped Peppadew peppers (optional)
• Croutons
• Hot sauce
• Lemon wedges