Turkey, Smoked Bacon and Bean Stew


A hot stew of turkey meat, smoked bacon and kidney beans that will take care of your hunger pangs on a cold day.

Preparation Time: 15 minutes
Cooking Time: 2 to 3 hours
Serves 4

500 grams leftover turkey meat
250 grams dried kidney beans, soaked overnight
50 grams onions, diced
40 grams carrots, diced
20 grams celery, diced
150 grams smoked bacon, chopped
½ cup molasses
2 cups tomato ketchup
½ cup tomato sauce
Salt and pepper, to taste
2 tablespoons oregano powder
1 teaspoon cumin powder
2 tablespoons chili powder
1 tablespoon cayenne powder
1 cup chicken or beef stock

1 Roughly chop all the leftover turkey
meat and set aside
2 On a hot deep pot or saucepan, sauté
all vegetables until translucent.
3 Add chopped smoked bacon and
dried spices.
4 Add ketchup, molasses,
and tomato sauce.
5 Add chicken stock and let simmer for
10 minutes.
6 Add soaked beans and season with
salt and pepper to taste.
7 Slow cook the stew for 2 hours or
more until the beans are tender.
8 Serve hot with a slice of toasted bread
and fried egg for a perfect breakfast
on a cold morning.

Chef’s Notes
– Good quality smoked bacons are available at supermarket deli counters
– If chicken or beef stock are not readily available, you may use water and bouillon cubes.

This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.