Rinse turkey cutlets, pat dry and chop. Rinse bell pepper, cut in half, remove seeds and ribs and cut into cubes. Drain beans, rinse and drain again. Peel onions, cut in half and finely dice. Remove garlic and finely chop. In a large skillet, heat oil, brown turkey on all sides and season to taste with salt and pepper. Add vegetables except tomatoes to the skillet, fry briefly, add beer, mix and simmer for about 15 minutes. Meanwhile, blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse with cold water, peel, quarter, core and cut into cubes. Add tomatoes to the skillet and simmer for 10 minutes. Add tomato paste, stir and season with Tabasco, cayenne pepper and salt. Serve garnished with herbs.
Serve with a fresh baguette if desired.