Turkey Breast Stew with Flageolet Beans

Delicious and warming on a cold night

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Prep: 15min Cook: 30min
Serves 4
  • 450g British diced turkey fillets
  • 2tbsp olive oil
  • 2 red onions, sliced
  • 1tsp garlic paste
  • 1tsp Herb de provence
  • ½ glass of white wine
  • 200ml stock (optional)
  • 7 black olives (optional)
  • 5 small Peppadew peppers (optional)
  • 400g can of flageolet Beans, drained
  • Small bunch of basil and parsley, chopped (optional)
  • Heat the oil and fry the onions & garlic paste until golden
  • Add the diced turkey breast and sear
  • Add the herbs, wine, olives and peppers and bring to a simmer for 20 minutes, stirring occasionally
  • Add the beans 5 minutes before the end of cooking and heat through
  • Finish by adding the chopped parsley and basil to garnish
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