Turkey Bean Casserole

This is a comforting and healthy dish. You can also use the leftover veggies and some of their cooking water (from the initial stock stage) to make a quick and tasty pureed soup.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 350  g  dried haricot beans
• 2  small carrots, cut into chunks
• 2  large onions, sliced
• 1  bouquet garni
• 1  tablespoon olive oil
• 2  medium red chilies, deseeded and chopped
• 2  cloves garlic, crushed
• 350  g  lean turkey meat, chopped
• 2  large sweet peppers
• 2  courgettes, finely diced
• 400  g chopped tomatoes
• 1  tablespoon sun-dried tomato paste
•  fresh basil leaf

Directions

1. Soak beans overnight in plenty of cold water.
2. Drain then put into a large pot and cover with fresh water.
3. Add the carrots, half the onion and the bouquet garni.
4. Bring to a boil, cover, reduce the heat and simmer for 45 minutes until the beans are tender.
5. Drain, reserving the beans and 150ml or 1/4 pint of the cooking water.
6. Discard the vegetables.
7. Heat the oil in the pot and cook the rest of the onion for 5 minutes.
8. Add the chilli and garlic and cook for a further minute until softened.
9. Add the turkey and fry for five minutes, then add the peppers and courgettes.
10. Season well, cover and cook for five minutes until the vegetables are slightly softened.
11. Add the tomatoes and tomato paste.
12. Cover and bring to a boil.
13. Add the beans and the reserved cooking liquid.
14. Season again, then cover and simmer for 15 minutes.
15. Ladle into bowls and garnish with basil leaves.