Turkey and Lima Beans

• 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

Ingredients for 3 servings (995 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the dried beans overnight, or at least 6 hours.

2. 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.

   Pressure cookerStovetop
3. 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. 4

   Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to sauté for another couple of minutes.

5. 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. 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!)

   Stovetop
7. 7

   Serve over steamed rice (it goes especially nicely with arborio rice)!