Mediterranean turkey and bean pot

Name: Mediterranean turkey and bean pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g Cutting beans; 375 g green beans; 750 g Potatoes; 300 g Tomatoes; 100 g Onions; 2 Garlic cloves; 600 g Turkey Breast; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 11/4 l clear chicken stock (instant); 1/2 bunch fresh thyme; 1-2 Branches of rosemary; 1/2 untreated lemon; 2 Lemon slices to garnish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g Cutting beans
375 g green beans
750 g Potatoes
300 g Tomatoes
100 g Onions
2 Garlic cloves
600 g Turkey Breast
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
11/4 l clear chicken stock (instant)
1/2 bunch fresh thyme
1-2 Branches of rosemary
1/2 untreated lemon
2 Lemon slices to garnish

Directions

1
Clean, wash and cut the beans diagonally into pieces. Wash, peel and chop the potatoes. Cover with cold water. Clean, wash and cut tomatoes into pieces. Peel onions and garlic.
2
Coarsely dice the onions, press the garlic through a garlic press. Wash the turkey breast, dab dry and cut into large cubes. Heat the oil in a casserole or roasting pan and fry the meat in it briefly and thoroughly.
3
Finally add onions and garlic, braise briefly and season with salt and pepper. Add beans, drained potatoes and tomatoes, pour on chicken soup and bring to the boil. Wash thyme and rosemary, dab dry and chop except for something to garnish.
4
Add the herbs to the pot, cover and simmer over medium heat for about 20 minutes. Wash the lemon, dab dry and finely grate the peel. Squeeze the lemon. Stir the lemon peel into the finished bean pot, bring to the boil again briefly and season to taste with salt, pepper and about 2 tablespoons of lemon juice.
5
Sprinkle with remaining herbs and serve garnished with lemon slices as desired.