Bean and tomato pan with turkey

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
2.3 4
Turbo division of labour on the stove: While green beans and rice are cooking, we roast the meat with the remaining vegetables
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 400 g green beans
  • 7-10 Tbsp Salt
  • 200 g Long grain rice
  • 500 g Tomatoes
  • 1 Onion
  • 1 Garlic clove
  • 1 can(s) (425 ml each) white beans
  • 8 Stem/s Thyme
  • 500 g Turkey Breast
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean and wash the green beans. Cook in boiling salted water for 10-15 minutes. Cook rice in boiling salted water according to package instructions. Clean, wash and dice the tomatoes. Peel and chop onion and garlic. Put bean seeds in a sieve, rinse cold and drain.

  2. 2

    Wash the thyme, shake dry, remove leaves from the stalks. Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for about 5 minutes, turning it over. Add onion, garlic, tomatoes and beans. Season with salt, pepper and thyme and continue cooking for 3-5 minutes. Drain green beans and fold in. Season bean pan to taste. Serve with rice.

  3. 3

    We boil the beans separately in salted water instead of adding them to the sauce. The acidity of the tomatoes would prevent the vegetables from becoming soft.

Nutrition Facts

KCAL
460 kcal
CARBS
54 g
FATS
7 g
PROTEINS
42 g