Leek, Turkey Rashers & Two Beans One-Pot

Name: How to cook Leek, Turkey Rashers & Two Beans One-Pot - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

John A

Leek, Turkey Rashers & Two Beans One-Pot

This was inspired by a recent Waitrose recipe, which I’ve developed and altered to suit the family’s tastes.

Ingredient

Food ration :

4-6 servings

Cooking time :

45-50 minutes including prep

1 tbsp

rapeseed oil (cold-pressed recommended)

leeks, thinly sliced. Separate the green parts from the white pieces

red onion, in thin half-moon slices

300 g

smoked turkey rashers, cut into small (but not miniscule) pieces

4 cloves

vegetable stock (I used “Marigold” powder)

1 (400 g)

Cooking instructions

* Step 1

Bring the oil to a medium-high heat in a large saucepan or casserole

* Step 2

Fry the leeks, red onion and turkey rasher pieces for 5-6 minutes, gently stirring occasionally to avoid sticking and encourage even frying. Stir in the garlic and fry for a further 2 minutes.

* Step 3

Stir in the white wine, then the stock, beans, herbs and potatoes and bring to the boil. Cover, reduce heat to a simmer and cook, stirring occasionally, for 20-25 minutes until the potatoes are just cooked.

* Step 4

Stir in the green leek pieces and the apple and cook until softened, 3-5 minutes. Taste and season if required. Serve piping hot with your choice of carbs. We had tortillas.

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