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Turkey and Lima Beans
A community recipe for Turkey and Lima Beans, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 500 g Turkey
- 1 cup Lima Beans
- 1–2 Onions sliced
- 2–3 stalks Celery
- 1 Sage chopped (or 1–2 tsp of dried sage)
- 2 tsp Coriander Seed
- 1 tsp Cumin
- 1–2 tsp Chile Flakes or powder (or hot paprika)
- 2–3 tbsp Olive Oil
- As needed Salt to taste
- As needed Pepper to taste
- As needed Water
Make it
Method
- 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)!
Source & rights
Where this recipe comes from
Adapted from “Turkey and Lima Beans” by Wikibooks contributors, revision 4515448, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.