Cookbook:Turkey and Lima Beans

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.