Turkey Breast Stew with Flageolet Beans
Essential Ingredient:
Diced Turkey
450g British diced turkey breast

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)

To serve:
Serve with crusty bread.
Delicious and warming on a cold autumnal night.
  1. Heat the oil and fry the onions & garlic paste until golden
  2. Add the diced turkey breast and sear
  3. Add the herbs, wine, olives and peppers and bring to a simmer for 20 minutes, stirring occasionally
  4. Add the beans 5 minutes before the end of cooking and heat through
  5. Finish by adding the chopped parsley and basil to garnish
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