Turkey, Red Beans, & Barley

Turkey, Beans & Barley

Looking for something a little different for dinner? But still quick & easy?
This is it….


  • 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
  • 1 onion, quartered, then sliced
  • 2 cloves garlic, minced
  • 1 medium carrot, cut into matchsticks
  • 1/2 tsp paprika
  • 1 1/2 cups (15oz (450gr) red beans, rinsed and drained
  • 1/3 cup green olives, cut in half
  • 3oz (90gr) feta, cubed or crumbled
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 2 tsp cornstarch (maizena, corn flour), dissolved in 2 tbs water
  • 1/2 cup (2.8oz, 80gr) barley, quick-cooking
  • 1 cup (8oz, 240ml) chicken broth


  • Cook barley in stock until tender, about 15 minutes (or whatever your package says)
  • Heat olive oil in a large skillet over medium-high heat.
  • Add onions, carrots to skillet and sauté for 5 minutes.
  • Add garlic, paprika, turkey, and sauté for 5 minutes longer.
  • Add red beans and heat through.
  • Add chicken stock, cover, reduce heat and simmer for 10 minutes.
  • Dissolve cornstarch in water, add to skillet and stir until thickened.
  • Add olives, feta and stir, just until the feta starts to melt.
  • Remove from heat and serve over barley.


I used turkey cutlets, but you could also buy a turkey tenderloin, cut what you need, and freeze the rest. You could use chicken or pork also.
This is over barley. I use a quick-cooking barley that is ready in 15 minutes. Rice or couscous would also be good.


Keywords: turkey, red beans, barley

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