- 3
Ingredients
- 1 smoked turkey leg or thigh, meat removed and diced (if using leg, watch out for the tendons)
- ½ # low fat Kielbasa, diced
- ½ # low fat smoked ham, diced
- 1 cup rich chicken stock
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 3-4 sprigs flat-leaf parsley
- 2 cans navy beans
- 1 Tblspn tomato paste
- 3 garlic cloves, minced
- ½ medium onion, diced
- 2 leeks, white and light green parts, cleaned and sliced
- ½ cup dry white wine
- ½ cup (whole wheat) bread crumbs
- 3-4 sprigs flat-leaf parsley, leaves only, chopped
- 2 Tblspn melted butter
Preparation
Step 1
Put the diced meat in a heavy oven-proof pan. Add the chicken stock and heat to a simmer. Add the thyme, parsley, and bay leaves, which will all be removed later- some without their leaves. After 10 minutes or so, add the beans – one can rinsed and drained; the other partially drained. And continue to simmer so that the mixture thickens as some of the beans breakdown.
Meanwhile, in a small heavy skillet, heat the olive oil and brown the minced garlic, onion, and leeks. Deglaze the pan with the white wine, allowing it to reduce a little.
Stir the browned vegetables and wine into the beans. Add the tomato paste and simmer until the mixture has thickened. Remove the bay leaves, and thyme and parsley sprigs – many of the leaves will be left behind.
Heat oven to 375°F. Combine the bread crumbs, melted butter, and chopped parsley leaves – sprinkle on top. Bake until the topping is browned – about 20 minutes. Remove from the oven and let it sit for about 10 minutes or so.
Note: another can of rinsed and drained beans could be added to stretch this dish. Also note that there is no added salt to this recipe. The meat provides the necessary salt.