Lima Beans with Smoked Turkey by Millie Peartree
1
Points®
Total time: 3 hr 35 min • Prep: 15 min • Cook: 2 hr 20 min • Serves: 8 • Difficulty: Easy
The water used in this recipe turns into a wonderful gravy. Enjoy these beans as a soup or serve them over rice with a few dashes of hot sauce and ketchup. Instead of smoked turkey, swap in a leftover ham bone with some meat still on it, if you prefer.
Ingredients
Dry lima beans
1 pound(s), regular or baby variety
Olive oil
1 Tbsp
Smoked turkey breast without skin (non-deli style)
1 pound(s), chopped
Uncooked onion
1 medium, sweet or Spanish variety, chopped
Garlic clove
2 clove(s), minced
Garlic powder
1 tsp
Onion powder
1 tsp
Kosher salt
1 tsp
Black pepper
1 tsp
Instructions
1
Wash beans and place a large pot with enough water to cover. Bring to a boil over high heat and boil for 3 to 5 minutes. Turn off heat, cover pot, and let sit for 1 hour. After an hour, drain beans, and set aside.
2
Add oil to same pot, and sauté turkey and onions over medium heat until onion is translucent and tender, about 5 to 7 minutes. Add garlic and sauté until fragrant, about 30 seconds.
3
Add drained beans to pot, and add enough water to cover. Stir in garlic powder, onion powder, salt and pepper. Bring to a boil over high heat. Once boiling, stir, reduce heat to low, cover and simmer until beans are tender, continuously checking water level and stirring periodically, about 2 hours. (Add more water if needed. You’ll need to keep about 1 inch of water above beans as they cook.) Adjust salt if necessary.
4
Serving size: about 1 cup per serving
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