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
350g
dried haricot beans
2
small carrots, cut into chunks
2 large onions - 1 cut into quarters and 1 finely sliced
1
bouquet garni
1Tbsp.
olive oil
2
medium red chillies, deseeded and chopped
2
garlic cloves, crushed
350g
lean turkey meat, cut into bite-size pieces
1 large red and 1 large orange pepper, deseeded and finely diced
2
courgettes, finely diced
400g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
