Bean soup with turkey in a slow cooker

Ingredients:

• 2 red onions, halved
• 2 tbsp. l. olive oil
• 3 medium carrots, coarsely chopped
• 4 cloves of garlic, crushed into a puree
• 1 tbsp flour
• 450 g dry black beans Preto, sorted, washed and dried
• 1 (0.8-0.9 kg) smoked turkey drumstick
• 2 tbsp. spices for pickling, tie in gauze
• 3/4 tsp red pepper flakes
• 0.5 cup chopped fresh cilantro
• Sour cream and/or lime wedges, for garnish (optional)

Preparation:

1. Set aside half the onion and chop the rest. Heat olive oil in a large skillet over medium-high heat. Add chopped onion, carrot, and garlic; sprinkle with flour and cook, stirring, until lightly browned, about 5 minutes. Add 2 tablespoons of water and scrape up any browned bits from the bottom of the pan. Transfer the vegetables and their juices to a slow cooker. Add the beans, turkey, packet of pickling spice, red pepper flakes, and 8 cups of water. Cover and cook on low for 6 hours.
2. Remove the turkey and shred the meat; keep it warm. Remove about 2 cups of beans from the slow cooker and puree them in a blender until smooth (or partially puree them with an immersion blender). Return the meat and beans to the soup and season with salt and pepper.
3. Finely chop the reserved onion half. Ladle the soup into deep bowls and sprinkle with cilantro and chopped onion. Garnish with sour cream and lime, if desired.