Beans and Turkey Wings

• 1/2 cup dried beans, preferably smaller ones, such as navy beans or flageolets
• 1 medium onion, roughly chopped
• 2 garlic cloves, peeled and slivered
• 1 small carrot or 1/2 large carrot, peeled and chopped
• Several fresh parsley stems
• 2 cooked turkey wings, trimmed (I use only the meaty sections)
• Salt and freshly ground pepper
• About 1 tablespoon leftover turkey gravy or broth, or 1 scant teaspoon glace de viande mixed with a little water
• A sprinkling of chopped parsley leaves

1. Soak the beans in water to cover for 810 hoursovernight or during the workday, or use the quick-soak method in the preceding recipe, whatever is convenient.
2. To cook, drain them and put them in a small heavy pot along with the onion, garlic, carrot, and parsley stems.
3. Pour in enough water to cover by 1 1/2 inches, and bring to a boil.
4. Turn the heat down, and simmer, covered, for almost 1 hour, but taste after 50 minutes to see if they are tender.
5. At this point, arrange the wings in a one-serving gratin dish, cover with foil, and set in a preheated 375 oven.
6. Give them a 10-minute start to warm up, then cover them with the beans and their aromatic vegetables, seasoned with salt and pepper, and pour over them whatever small amount of bean juice you have left, fortified, if at all possible, with a little leftover gravy, or with one of the suggested substitutes.
7. Make a loose cover of tented foil, and bake in the 375 oven for 20 minutes.
8. Sprinkle some parsley on top.
9. You could use almost any kind of fowl, such as roast duck or goose wings, or some roast or braised meat.
10. A few slices of cooked sausage are good, too.

beans, onion, garlic, carrot, parsley stems, turkey, salt, turkey gravy, parsley

Taken from www.epicurious.com/recipes/food/views/beans-and-turkey-wings-378458 (may not work)