3/4 stick (6 Tbsp) 75 g butter
350 g (12 oz) onions, sliced
2 to 3 garlic cloves, crushed
1/2 cup (50 g) 2 oz flour, sifted
2 to 3 teaspoons chilli powder
1 kg (2 lb 5 oz) canned tomatoes
3 tablespoons tomato paste
1 pint (600 ml) stock
salt
pepper
2 teaspoons Worcestershire sauce
2 lb (900 g) cooked turkey meat, diced
425 g (15 oz) canned red kidney beans, drained
350 g (12 oz) onions, sliced
2 to 3 garlic cloves, crushed
1/2 cup (50 g) 2 oz flour, sifted
2 to 3 teaspoons chilli powder
1 kg (2 lb 5 oz) canned tomatoes
3 tablespoons tomato paste
1 pint (600 ml) stock
salt
pepper
2 teaspoons Worcestershire sauce
2 lb (900 g) cooked turkey meat, diced
425 g (15 oz) canned red kidney beans, drained
method
1. Melt the butter in a saucepan and fry the onions and garlic until softened.
2. Stir in the flour and chilli powder and cook for 1 minute.
3. Add the tomatoes, tomato paste, stock, salt, pepper and Worcestershire sauce and bring to the boil, stirring.
4. Mix in the turkey and simmer for 5 minutes. Add the beans and continue simmering gently for 20 to 30 minutes, adding a little more stock if necessary.
5. Alternatively, the beanpot can be transferred to a casserole and cooked in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
6. Serve with rice or buttered noodles.
2. Stir in the flour and chilli powder and cook for 1 minute.
3. Add the tomatoes, tomato paste, stock, salt, pepper and Worcestershire sauce and bring to the boil, stirring.
4. Mix in the turkey and simmer for 5 minutes. Add the beans and continue simmering gently for 20 to 30 minutes, adding a little more stock if necessary.
5. Alternatively, the beanpot can be transferred to a casserole and cooked in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes.
6. Serve with rice or buttered noodles.
serving amount
serves 8 - 10
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