Turkey and Lima Beans
Turkey and lima beans is a one-pan supper where the beans' own cooking water becomes the sauce. Mince is browned with celery, onion, coriander, cumin and chile, then simmered in that starchy liquid, which gives the broth body without any stock. Fresh sage goes in at the end and gives the dish its character. Spoon it over steamed rice, ideally arborio, and it feeds two to four people.
Instructions
Soak the dried lima beans in water overnight, or for at least 6 hours. Drain them and throw away the soaking water.
Put the beans in a small pot and cover with fresh water. Bring to a boil, then turn the heat down to a simmer and stir now and then. Start testing for tenderness after 10 minutes. A pressure cooker also works: cook at 15 PSI for 3 minutes, then let the pressure drop on its own.
While the beans cook, heat the olive oil in a large pan. Add the sliced onion and celery and sauté until the onion turns translucent.
Stir in the cumin, coriander, chile and pepper, and let them sauté for a couple more minutes so the spices darken slightly and smell fragrant.
Add the turkey and raise the heat. Stir as it browns, breaking up large clumps, and keep going until no pink meat remains.
Tip the beans into the pan along with their cooking water. Stir in the salt and sage, then simmer for 15 minutes. Taste and adjust the seasoning.
Serve over steamed rice. Arborio rice suits it especially well. For a thicker sauce, stir in manioc flour a tablespoon at a time while hot, or add less of the bean liquid.
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