Romano beans and turkey are a good source of iron.

Ingredients:

1 onion, carrot, parsnip, stalk of celery

1 lb lean ground turkey or chicken

1 Tbsp ground cumin

1 Tbsp dried oregano

1 540ml can romano beans, drained

1 ½ cups chicken broth

1 ½ cups corn kernels

Optional

¼ cup chopped cilantro leaves

1 jalapeno pepper, seeded and diced

¼ cup sour cream

Serves 4, plus leftovers

Method:

In a food processor, pulse the vegetables until coarsely chopped.

In a large saucepan over medium heat, cook the ground turkey with the chopped vegetables, cumin and oregano until the meat is browned and the vegetables are softened (about 7 minutes).

Meanwhile, pulse 1 cup of the beans with 1 cup of the broth in the food processor until smooth.

Add pureed beans, remaining broth, remaining beans and the corn to the pan. Bring to a boil, then reduce heat and simmer for 7 minutes until slightly thickened.

Stir in cilantro and jalapeno, if using.

Garnish each serving with a dollop of sour cream.

Source: Sobey’s Inspired Magazine, Spring 2010