Greek Baked Beans with Turkey & Dill

Ingredients

• 14 oz (400 g) turkey mince
• 2 onions (240 g)
• 4 tbsp (60 ml) olive oil
• 6 garlic cloves (18 g), minced
• 2 1/2 cups (400 g) canned butter beans
• 3 cups (740 g) passata
• 2 tsp (4 g) dried oregano
• 6 tbsp (40 g) whole-wheat breadcrumbs
• 2 cups (360 g) cooked bulgur
• 1 cup (30 g) chopped fresh dill
• 4 tbsp (60 ml) lemon juice

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 200°C (400°F). Brown the turkey hard in the oil in a 10-inch (25 cm) ovenproof pan and lift it out, then soften the onion, adding the garlic for the last minute.
2. Add the passata and oregano and simmer 5 minutes, until it darkens a shade, then stir in the drained beans.
3. Scatter the breadcrumbs over and bake uncovered 25 minutes, until the top is browned and a little crusted and the turkey reads 74°C (165°F).
4. Stir through the dill and the lemon juice, leave 10 minutes, and spoon over the bulgur.