Turkey and Bean Ragout Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

2 onions, chopped
15 ml/1 tbsp plain (all-purpose) flour

10 ml/2 tsp chili powder
400 g/14 oz/1 large can of tomatoes, chopped
15 ml/1 tbsp Worcestershire sauce

30 ml/2 tbsp tomato puree (paste)

300 ml/0.5 pt/1.25 cups Chicken Stock or turkey stock
10 ml/2 tsp caster (superfine) sugar

1 bay leaf
Salt and freshly ground black pepper

450 g/1 lb/4 cups cooked turkey, diced

200 g/7 oz/1 small can of pimientos, drained and chopped
200 g/7 oz/1 small can of red kidney beans, drained

Method :

Melt half the butter or margarine and fry (saute) the onions until soft but not brown. Stir in the flour and chili powder and cook for 1 minute, then stir in the tomatoes, Worcestershire sauce, tomato puree, stock, sugar and bay leaf and season to taste. Bring to the boil, cover and simmer for 30 minutes. Fry the turkey in the remaining butter or margarine. Stir into the sauce with the pimientos and beans and simmer for a further 10 minutes.