Photo of Lima Beans with Smoked Turkey by Millie Peartree by WW

Lima Beans with Smoked Turkey by Millie Peartree

Points® value
Total Time
3 hr 35 min
15 min
2 hr 20 min
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.


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


  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


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.