ingredients
serves 6
3/4 pound dried haricot beans, soaked in cold water overnight
2 large onions, peeled
2 small carrots, peeled and cut into chunks
bouquet garni (bay leaf, parsley and thyme)
1 tbsp olive oil
2 red chillies, deseeded and chopped
2 garlic cloves, peeled and crushed
3/4 pound lean turkey meat, cut into bite-sized pieces
1 large red pepper, cored, deseeded and finely diced
1 large orange pepper, cored, deseeded and finely diced
2 zucchinis, trimmed and finely diced salt and pepper
14 ounce can chopped tomatoes
1 tbsp sun-dried tomato paste
large handful of basil leaves
method
1. Drain the soaked haricot beans, put them into a large flameproof casserole and cover with fresh water. Quarter one onion and add to the casserole with the carrots and bouquet garni. Bring to the boil, then cover, lower the heat and simmer for 45 minutes or until the beans are tender. Drain the haricot beans, reserving 1/4 pint of the cooking liquid; discard the flavouring vegetables. Set the beans aside.
2. Finely slice the other onion. Heat the olive oil in the clean casserole, add the onion and cook gently for 5 minutes. Add the chillies and garlic and cook for 1 minute until softened.
3. Add the turkey and stir-fry for 5 minutes, then add the peppers and zucchinis. Season well. Cover the casserole and cook for 5 minutes until the vegetables are slightly softened.
4. Add the tomatoes and sun-dried tomato paste, cover and bring to the boil. Add the haricot beans and reserved cooking liquid. Stir and season well with salt and pepper, then cover and simmer for 15 minutes. Stir in the basil leaves just before serving.
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