Cookbook:Turkey and Lima Beans

Turkey and Lima Beans
Category	Turkey recipes
Servings	2–4
Time	Soaking: 6 hours Cooking: 1 hour-ish
Difficulty

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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.

Ingredients

• 500 g (1 lb) minced or ground turkey
• 1 cup dried lima beans
• 1–2 onions, sliced
• 2–3 stalks of celery
• 1 handful of fresh sage, chopped (or 1–2 tsp of dried sage)
• 2 tsp ground coriander seed
• 1 tsp ground cumin
• 1–2 tsp chile flakes or powder (or hot paprika)
• 2–3 tbsp olive oil
• Salt to taste
• Pepper, to taste
• water

Procedure

1. Soak the dried beans overnight, or at least 6 hours.
2. 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.
3. 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.
4. Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to sauté for another couple of minutes.
5. 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.
6. 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!)
7. Serve over steamed rice (it goes especially 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—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.