This happened when Chris came home from the supermarket with a lovely lean turkey breast fillet and I realised we had more cans of pinto beans in the cupboard than two modestly hungry thirtysomethings could ever eat. This makes three portions - two to eat with rice, if you like, for dinner - and one to stick in a box for lunch tomorrow. Yum yum. 5.5 Points per portion (and just add however many you eat with the rice added).
Ellie, if you're reading this - I know you don't like smoky so don't make it smoky! Use unsmoked bacon and regular paprika.
1 lean turkey breast fillet (from ASDA - it was 340g)
4 rashers of (ASDA) smoked streaky bacon
2-3 wands of celery
2 cans of pinto beans, drained and rinsed
1 can of tomatoes in their juice (they don't have to be chopped in the tin but they need to be chopped in your pot! ;) )
2 big onions, finely sliced
Peppers, either green or red or - as I used - one of each, diced
1-2 courgettes, diced to your preference
Garlic, to taste (if it's our house, an obscene amount)
Big squirt of tomato puree
Bit of Marigold vegetable stock powder, or a chicken stock cube
Spanish smoked bittersweet paprika, to taste
Cayenne pepper, if you like it
Brown the chopped up bacon in the pan and add the turkey, sealing and browning well. Add the onion, garlic and celery and get it all soft and lovely and golden.
Stick the peppers and courgettes in and then pop the lid on and turn it down to halfway. It needs about 5-7 minutes for the vegetables to cook through and soften a bit. Then, add the tomato, tomato puree, paprika, cayenne pepper and stock, stir well, turn it down with the lid on and leave it as long as you can bear to. Enjoy!