Lima beans with smoked turkey by Millie Peartree
Dry lima beans
1 pound(s), regular or baby variety
Smoked turkey breast
1 pound(s), chopped
1 medium, sweet or Spanish variety, chopped
2 clove(s), minced
- 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.
- 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.
- 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.
- Serving size: about 1 cup per serving