What’s for din­ner

Turkey and but­ter­bean hot­pot

Ideal Home (UK) - - Contents -

Takes 45min serves 4

IN­GRE­DI­ENTS

● 1TBSP OLIVE OIL

● 300G COOK­ING CHORIZO, SLICED

● 2 RED ONIONS, SLICED

● 2 RED PEP­PERS, DE­SEEDED AND CUT INTO CHUNKY PIECES

● 500G COOKED TURKEY, TORN

● 1½TSP SMOKED PA­PRIKA

● 2 X 400G CANS CHOPPED TOMA­TOES

● 100ML DRY SHERRY

● 2 X 400G CANS BUT­TER BEANS, DRAINED AND RINSED

● 1TSP BROWN SUGAR

● SMALL HAND­FUL OF FRESH FLAT-LEAF PARS­LEY, TORN

1 Heat the oil in a large, heavy­based pan. Brown the chorizo in batches over a high heat, then re­move from the pan and set aside. Add the onion and pep­pers and fry for an­other 5min.

2 Re­turn the chorizo to the pan. Add the turkey, pa­prika, toma­toes and sherry. Bring to the boil, then lower the heat and sim­mer, with the lid on, for 15min. Add the but­ter beans and sugar. Sim­mer, with the lid on, for 15min. Sea­son, then sprin­kle over the pars­ley.

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