Turkey, chorizo & butter bean stew

Lavey chef Shane Smith brings us this fabulous winter warmer recipe...


400g minced turkey meat

1/4 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Two tablespoons chopped parsley

Salt & pepper

600ml stock (Chicken or veg)

One tablespoon tomato puree

100g chorizo sliced

Two cloves garlic chopped

A small onion diced

Two diced carrots

Two diced celery sticks

250g butter beans

200g garden peas

Chopped parsley


In a frying pan, add the chorizo, diced onion and garlic and cook over a low heat until the onions are soft. You don't need to add oil as the oil in the chorizo will come out once heated.

In a medium bowl add the turkey meat, cayenne, cumin, salt, pepper and chopped parsley, mix and roll into 12 balls, keep chilled until needed. Make sure to wash your hands and equipment well after handling raw turkey.

In a round roasting pot, add the cooked onions, garlic, chorizo, carrot, celery and the washed and drained butter beans.

Mix the tomato puree with the stock and pour this over all the veg and mix.

Add the meat balls and gently mix.

Put a lid on top and place in a preheated oven set at 200°C / 180°C Fan / Gas 6 and cook for one hour.

Once ready, carefully remove from the oven and stir through the peas and chopped parsley, check for seasoning and serve.



Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.