Turkey & White Bean Skillet with Rosemary and Garlic
Ingredients
- 1 poundground turkey
- 2 tablespoonolive oil
- ·yellow onion
- ·garlic
- 1 15-ounce cancanned white beans
- 1 cupchicken broth
- 1 14-ounce candiced tomatoes
- ·fresh rosemary
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain and rinse 1 can white beans.
- 04
Strip leaves from a 3-inch sprig of fresh rosemary; roughly chop if you prefer smaller pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through (about 5 minutes). Drain excess fat if needed.
- 02
Add the diced onion and minced garlic to the skillet and cook for 2 minutes until fragrant.
- 03
Stir in 1 cup chicken broth, the can of diced tomatoes (with juice), and the drained white beans. Add 2 teaspoons fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 04
Bring to a simmer, then reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the broth reduces slightly and flavors meld.
- 05
Taste and adjust salt, pepper, and rosemary to your preference. Serve hot, with crusty bread or over pasta if you like.
Spice Tips
The recipe is naturally mild. For warmth, add 1/4 teaspoon red pepper flakes with the broth. For deeper flavor, stir in 1/2 teaspoon smoked paprika or a pinch of dried thyme. A squeeze of fresh lemon juice at the table brightens the whole dish.
This keeps well refrigerated for 3 days and freezes for up to 2 months—great for meal prep. Serve over rice, polenta, or egg noodles for extra heartiness. For a creamier finish, stir in a splash of heavy cream or Greek yogurt at the end.