Bean and tomato pan with turkey

Name: Bean and tomato pan with turkey
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

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
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
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
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.