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Kidney Beans with Turkish Salami

Kidney Beans with Turkish Salami


540ml tin of Kidney Beans rinsed and drained
2 chopped Spring Onions
1 deseeded and sliced Cubanelle Pepper
1 peeled and diced large Tomato
120ml and 60ml of Hot Water
1 tablespoon tinned chopped Tomato
3 tablespoons of Butter
7-8 slices of Turkish Salami (suçuk) skin removed
Pinch of Salt
Pinch of Pepper

How to prepare

Place all ingredients (except the kidney beans and salami) in a pan with 120ml of hot water.
Cover with a lid and cook on a medium low heat for 10 minutes.
Add the kidney beans with 60ml of hot water, recover and cook on a medium heat until the beans are soft (it may be necessary to add more hot water).
Meanwhile fry the salami slices (without butter or oil) on both sides and take care not to overcook them.
Add the cooked beans and serve with Turkish pilaf rice.
The Turkish name for this dish is Suçuklu Kuru Fasulye

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