Cookbook:Turkey and Lima Beans
|Turkey and Lima Beans|
|Time||soaking: 6 hours
cooking: 1 hour-ish
Turkey and Lima beans is a simple dish with a rich flavour. The turkey mince, simmered in the same water used to cook the Lima beans, produces a flavoursome broth, and the sage really sets off the dish nicely. Great when served over steamed rice.
- Soak the dried beans overnight, or at least 6 hours.
- Drain the soaked beans, discarding the water. Cover the beans with water in a small pot, bring to a boil, then reduce to a simmer. Stir periodically, and start testing for tenderness after 10 minutes. Alternatively, cook in a pressure cooker at 15 PSI for 3 minutes, and set aside to depressurise.
- While the beans are cooking, add olive oil to a large pan and heat. When hot, add the onion and celery, and sauté until translucent.
- Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to sauté for another couple of minutes.
- Add the turkey mince to the pan, and turn up the heat. Stir while browning the mince, breaking up large pieces. Ensure that all the mince is browned.
- Tip the beans, with their cooking water, into the pan and stir in the salt and sage. Simmer for 15 minutes (e.g. while cooking some rice!)
Serve over steamed rice - it goes very nicely with arborio rice!
Notes, tips and variations
- Canned Lima beans may be used, to short-cut the preparation of this meal. Rinse well before use.
- Lima beans work wonderfully well with turkey or chicken, but other beans may be used instead if more convenient - I've found that black-eyed peas are almost as good.
- If a thicker sauce is desired, stir in some manioc flour, a tablespoon at a time until almost thick enough, while still hot. Alternatively, don't add all of the liquid from cooking the beans.