Turkey neck bean soup

3 lb (1.5 kg) turkey necks, cut into 2”- 3” (5 -8 cm) sections

1 cup dry beans (kidney or white), soaked overnight

1 large onion, chopped

3 potatoes, sliced

¾ cup dry or semi-dry red wine

2 tbsp tomato paste

2 tbsp paprika

1 tbsp turmeric

salt

1. In a large pot, sauté onions in oil until golden. Add turkey necks and brown, stirring frequently, for about 10 minutes.
2. Add water and salt and bring to boil. Using a slotted spoon, remove foam.
3. Add beans, potatoes, wine, tomato paste, and spices. Return to boil, reduce heat, and simmer on low for 2 hours until beans are soft and the meat comes off of bones easily.