1 1/2 cup Onion, chopped
1/2 cup Green bell pepper, chopped
2 Cloves garlic, minced
1/2 tsp Olive oil
1 tsp Cumin
1 tsp Oregano
1/4 tsp Cayenne pepper
1/4 tsp Salt
1 cup Chicken broth
19 oz Cannellini beans, drain and rinse
2 cup Turkey light meat, cooked & cubed
1/2 cup Monterey jack cheese, grated
|
|
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened. Serving Ideas : Ladle into bowls and top with Monterey Jack Cheese
NOTES : Source: The Great Turkey Cookbook. : Copied by Tom Shunick 3/1//96
|
|
