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4.75 from 20 votes
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Turkey Bean Pot-au-Feu (leftover version)

Author Catherine Katz

Ingredients

  • Cooked turkey whatever leftover you have!
  • 2 Tbsp olive oil
  • 2 cups petites carrots whole
  • 1 large yellow onion chopped
  • 4 cloves garlic thickly sliced
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • 3/4 tsp coarse salt
  • 1 28oz can diced tomatoes with their juice (unsalted, no sugar)
  • 3/4 cup fat free chicken broth
 unsalted, no added sugar
  • 1 1/4 cup red wine
  • 3 15 oz cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste optional

Instructions

  1. Heat olive oil in a large baking pan that can also go in the oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove --it will save you an extra pan to wash later!) and sauté the chopped onion, garlic and carrots for a few minutes.
  2. Add canned diced tomatoes, wine, chicken broth, herbes de Provence, bay leaves & salt; stir and bring to a quick boil.
  3. Add the leftover turkey, drained canned beans, gently stir and turn off the stove.
  4. if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 2 hours.
  5. If using a regular oven,transfer baking pan to a 350 preheated oven and cook for 30-40 minutes to 1 hour, uncovered.