Turkey Stew with Lima Beans

By á-47

Ingredients

• 2 cups dried large lima beans (10 oz) sorted and rinsed
• 2 boneless, skinless turkey thighs (1 1/2# total), cut into 1 1/2" pieces
• coarse salt and ground ppper
• 3 Tbsp. vegetable oil
• 1 large white onion, diced medium
• 3 garlic cloves, smashed and peeled
• 1 1/2 cups dry white wine, such as Sauvignon Blanc
• 5 large strips of lemon zest (from 1 large lemon)
• 2 Tbsp. lemon juice

Details

Servings 8

Preparation

Step 1

In a crock pot, cover beans with cold water; let sit overnight. Drain beans and return to crock pot.

Season turkey with salt and pepper. In a large skillet, heat 1 Tbsp. oil. In two batches, brown turkey over med-high on all sides, adding 1 Tbsp. oil for second batch (about 10 minutes total). With a slotted spoon, transfer meat to slow cooker.

Return pan to heat and add 1 Tbsp. oil, onion and garlic. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add wine and bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Boil 1 minutes, then add mixture to crock pot.

Add 1 1/2 cups water and lemon zest to crock pot. Season with salt and pepper. Cover and cook on high 6 hours (beans should be tender and turkey will be just beginning to fall apart).

Add lemon juick and stir. Serve stew with lemon wedges.