Brazilian Style Golden Turkey and Black Bean Bowl with Charred Sweetcorn Salsa
Serves 4
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2 tbsp sunflower oil
2 onions, peeled and finely chopped
2 red chillies, finely chopped
4 large garlic cloves, peeled and crushed
1½ tbsp smoked paprika
½ tbsp ground cumin
2 x 400g cans black beans
1 litre vegetable stock
3 bay leaves
2 red peppers, diced
1 small sweet potato, peeled and diced
200g leftover Golden Turkey leg and breast meat,
torn into strips
Lime wedges, to serve
Sour cream (optional), to serve
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For the salsa:
2 sweetcorn cobs
½ red chilli, finely diced
6 spring onions, finely sliced
½ small red onion, peeled and finely diced
Juice 1 lime
A dash olive oil
Sea salt and black pepper
A bunch fresh coriander, finely chopped
Method:
1. Heat the oil in a large pan and add the onions, chillies and garlic. Cook over a medium heat, stirring frequently, until the onions are cooked. Add the spices and cook over a low heat stirring for 1-2 minutes. Add the beans in their liquid, the stock and bay leaves. Bring to a gentle simmer.
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2. Add the peppers and sweet potato and cook gently, uncovered and stirring occasionally, for 35 minutes or until the sweet potato is cooked.
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3. In the meantime, make the salsa. Char the corn cobs then slice off the kernels. Mix all the salsa ingredients in a bowl until combined.
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4. Before serving, transfer one third of the soup to a food processor and blitz until smooth. Return to the pan with the remaining chunky soup. Add the strips of turkey and heat, adding a little water, if necessary until piping hot. Check the seasoning.
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5. Serve the soup in bowls with a spoonful of the sweetcorn salsa, lime wedges and sour cream (if using).
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Tip: Store any leftover sweetcorn salsa in the in the fridge.
Per serving
1598kJ/380kcal
12.4g fat
2.2g saturates
34.7g carbohydrate
13.1g sugars
19.3g fibre
29.2g protein
2.9g salt