6 servings kosher salt and pepper black freshly ground
1 tablespoon juice of lemon
0.3 cup pinenuts toasted
1 bell pepper red julienned seeded
1 small onion red sliced in half moons
1 pound string beans ends trimmed cut into 1-inch pieces
6 sun-dried tomatoes packed in oil, chopped
1 pound meat from 1 turkey leg smoked skinless roughly chopped
1 tablespoon vegetable oil
Equipment
bowl
frying pan
pot
Directions
Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat.
Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color.
Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry.
Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm.
Transfer to a serving bowl, top with toasted pine nuts and serve.
