(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
1 can (15 oz.) kidney beans (about 1½ cups if you cook them yourself)
16 oz. ground turkey breast (be sure to get ground turkey breast, not simply ground turkey)
1 cup sliced black olives (buy two 2.25-oz. cans, and do not drain – you’ll be using the juice)
1. Place a large colander in your kitchen sink. Open a can of kidney beans and dump the contents into the colander. Run water from the faucet over your beans for 2–3 minutes, tossing the beans a few times to be certain you have rinsed them thoroughly. Allow the water to drain while you perform the next step.
2. Brown ground turkey breast over medium heat in a non-stick skillet. Cook until the meat appears white. (Pink turkey is not fully cooked turkey!) Use a utensil (I use a wooden spatula) to break apart the turkey until its in small clumps about the size of kidney beans. Toss the cooked turkey onto the beans in the colander.
3. Open both cans of sliced black olives and pour the contents (liquid included) over the top of the beans and turkey.Do not rinse! If you want to add jalapeños and/or parsley, do it now.
4. Toss the 3 ingredients together until evenly distributed. Divide into 6 servings; each serving will fit perfectly in an 8 oz. container. Refrigerate and serve cold.
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