This recipe requires minimal prep and is packed full of protein (thanks to the combination of lean turkey and haricot beans), making it a great option for a hearty yet healthy weeknight dinner.
It's great for reducing food waste, too. Not only can you use up leftover vegetables in the recipe itself, but we'd also recommend whizzing up the discarded onion and carrots in a food processor, then adding 300ml (1⁄2 pint) stock to make a speedy soup. Two winter warmers in one – what's not to love?
For more of our most popular turkey recipes, head here.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
310
Ingredients
350 g dried haricot beans
2 small carrots, cut into chunks
2 large onions - 1 cut into quarters and 1 finely sliced
1 bouquet garni
1 Tbsp. olive oil
2 medium red chillies, deseeded and chopped
2 garlic cloves, crushed
350 g lean turkey meat, cut into bite-size pieces
1 large red and 1 large orange pepper, deseeded and finely diced
2 courgettes, finely diced
400 g can chopped tomatoes
1 level tbsp sun-dried tomato paste
A large handful of fresh basil leaves
Directions
Step 1
Soak beans overnight in plenty of cold water. Drain then put into a large casserole dish and cover with fresh water. Add the carrots, the onion quarters and the bouquet garni. Bring to the boil, cover, reduce the heat and simmer for 45min until beans are tender. Drain, reserving beans and 150ml (1⁄4 pint) of the cooking liquid, then discard the vegetables.
Step 2
Heat the oil in the casserole dish and cook the finely sliced onion for 5min. Add the chilli and garlic and cook for a further 1min until softened. Add the turkey and stir-fry for 5min, then add the peppers and courgettes. Season well. Cover and cook for 5min, until the vegetables are slightly softened.
Step 3
Add the tomatoes and tomato paste, cover and bring to the boil. Add the haricot beans and reserved cooking liquid. Season well, cover and simmer for 15min. Stir in the basil leaves just before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
