Turkey Stew with Lima Beans

This Turkey Stew with Lima Beans is healthy, hearty, and satisfying. This meat and vegetable stew is a great one-pot meal that is full of flavor and can also be served with your choice of grains dish or boiled plantains, yam, or potatoes. It is perfect for a family weeknight meal.

This dish is similar to the Turkey Stew with Cabbage, Carrot, and Arugula recipe. You can follow the same steps or method. The difference is the vegetables. I only used lima beans instead of cabbage, arugula, and carrots.

This dish is a great starter recipe to make and add your favorite vegetables. You can also choose to make the stew without vegetables. It would be somewhat similar to Turkey in Creole Sauce recipe. Both recipes use the Haitian Green Seasoning Blend or Epis. This marinate essential in Haitian Caribbean cuisine. Each cook or person has their blend recipe. The blend is a mixture of spices and herbs, and lemon juice.

The ingredients you will need for the Turkey Stew with Lima Beans

• turkey meat pieces: dark or white meat or a mixture of both.
• Haitian Green Seasoning Blend, or Epis
• Noubess Chicken Seasoning, Salt-Free, or any other Noubess seasoning blend.
• Paprika or smoked paprika
• Apple cider vinegar: you can choose lemon juice. For this recipe, I chose apple cider vinegar because it added more flavor when mixed with the marinade for the turkey.
• Olive oil, a good brand, will add more flavor to your dish.
• Salt or more to taste
• Diced tomatoes or 1 can – 14.4 oz petite diced tomatoes
• Lima beans, frozen then thawed
• White onion

To prepare and cook the turkey:

• clean and wash the turkey pieces your preferred way. (Rinse with water, or use lemon or vinegar to clean the meat)
• Rinse and pat dry with paper towels. Place the meat into a bowl.
• Prepare the seasoning by mixing the epis, chicken seasoning, apple cider vinegar, oil, salt, paprika, and pepper in a small bowl. 
• Pour the seasoning mixture on the meat and massage gently, ensuring all the pieces are covered. Let the meat marinate overnight or for about 30 minutes or more if you have time.
• Place the turkey and the marinade in a dutch oven preferably. If you don’t have a dutch oven, ensure that your pan has a heavy bottom or a nonstick pan with a tight lid.
• Bring the mixture to a boil and cook halfway under low to medium heat, making sure that you stir the mixture occasionally. If you need to add water, add about ½ to 1 cup at a time. Always add hot water.

Method 1

When the meat is halfway cooked, reserve the broth or cooking liquid and do the following: 

1. Roast the pieces on a prepared baking sheet under the broiler in the oven for a few minutes to get some color.
2. Follow the instructions below for adding the lima beans

Method 2

1. fry the pieces in vegetable oil until golden brown
2. follow the instructions below for adding the lima beans.

Cooking the meat with the lima beans.

Using diced tomatoes

• With the cooking liquid still in the pot, add either the diced tomatoes. Cook on low heat. Add more oil if necessary. Keep stirring until the juice is released from the tomatoes and the liquid turns reddish.

Using tomato paste

• If using tomato paste, add oil to a skillet. Add the tomato paste and cook it with the oil while stirring so it can create an oily tomato mixture. Add the turkey pieces and mix well—Cook for about 3 – 4 minutes, stirring gently so the pieces can turn reddish-brown.

Adding the vegetables:

• Add a little bit of olive oil to a large skillet or saucepan. Add the sliced onion and lima beans. Stir and let cook for about 3 – 5 minutes while stirring occasionally under medium heat.
• Add the meat and the cooking liquid, and stir to incorporate all the ingredients—season to taste.
• Continue cooking on low heat for 5 – 7 minutes until all the flavors have blended.
• Ensure the meat is thoroughly cooked, and the lima beans are also cooked. 
• Season to taste again if necessary. 
• Remove from the stovetop.
• Serve with your choice of grains (rice, quinoa, bulgur wheat, corn, farro, or millet)

Constantly adjust the seasoning throughout the cooking time. This will ensure that the dish retains its flavors. 

Notes and Tips for the Turkey Stew with Lima Beans

• Substitute lima beans with green peas (frozen), not in the can. If you use canned peas, you will have a mushy and pasty dish unless you add the peas during the last 3 – 5 minutes of cooking. 
• Purchase already cutup turkey pieces for the stew.
• To roast the turkey, do not add the sauce to the pan. Use a baking pan with a wire rack insert. This is an excellent way to roast meat. A regular pan will do if you do not have a baking sheet with a rack. Make sure you turn the meat halfway through roasting.
• Every oven is different. Roasting time under the broiler will vary.
• You can use storebought marinara sauce or storebought tomato and basil sauce if you do not have tomato paste or fresh tomatoes. 

A great one-pot meal that is full of flavor and can also be served with your choice of grains dish or boiled plantains, yam, or potatoes

Prep Time 20 mins

Cook Time 1 hr 30 mins

Marinating Time 1 hr

Course Dinner, Main Course, Main Dishes

Cuisine Caribbean

Servings 6

Calories 444 kcal

• 3 pounds turkey meat pieces: dark or white meat or a mixture of both.
• 3 tbsp Haitian Green Seasoning Blend or Epis
• 2 tbsp Noubess Chicken Seasoning Salt-Free
• 1 tsp paprika or smoked paprika
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 1 tsp salt or more to taste
• 1 cup of diced tomatoes or 1 can – 14.4 oz petite diced tomatoes
• 16 oz lima beans frozen then thawed
• 1 large onion sliced or julienned

To prepare and cook the turkey:

• Clean and wash the turkey pieces your preferred way. (Rinse with water, or use lemon or vinegar to clean the meat)

• Rinse and pat dry with paper towels. Place the meat into a bowl.

• Prepare the seasoning by mixing the epis, jerk seasoning, lemon juice, oil, salt, and pepper in a small bowl.

• Pour the seasoning mixture on the meat and massage gently, ensuring all the pieces are covered. Let the meat marinate overnight or for about 30 minutes or more if you have time.

• Place the turkey and the marinade in a dutch oven preferably. If you don’t have a dutch oven, ensure that your pan has a heavy bottom or a nonstick pan with a tight lid.

• Bring the mixture to a boil and cook halfway under low to medium heat, making sure that you stir the mixture occasionally about 30 minutes to 34 minutes. If you need to add water, add about ½ to 1 cup at a time. Always add hot water.

Method #1

• When the meat is halfway cooked, reserve the broth or cooking liquid and do the following:

• Roast the pieces on a prepared baking sheet under the broiler in the oven for a few minutes to get some color.

• Follow the instructions below for adding the lima beans

Cooking the meat with the lima beans

Using Dice Tomatoes

• With the cooking liquid still in the pot, add either the diced tomatoes. Cook on low heat. Add more oil if necessary. Keep stirring until the juice is released from the tomatoes and the liquid turned into a reddish color.

Using Tomato Paste

• If using tomato paste, add oil to a skillet. Add the tomato paste and cook it with the oil while stirring so it can create an oily tomato mixture. Add the turkey pieces and mix well—Cook for about 3 – 4 minutes, stirring gently so the pieces can turn reddish-brown.

Adding the vegetables after roasting the meat

• In a large skillet or saucepan, add a little bit of oil, and the sliced onion. Let the onion cook slightly until just about softened. Add the lima beans, stir to incorporate all the ingredients. Season to taste.

• Add the meat and the cooking liquid, bring to a boil, and season to taste.

• Continue cooking for 5 – 7 minutes on low heat until all the flavors have blended.

• Ensure the meat is thoroughly cooked and the lima beans are also cooked.

• Season to taste again if necessary.

• Remove from the stovetop.

• Serve with your choice of grains (rice, quinoa, bulgur wheat, corn, farro, or millet)

• Always adjust the seasoning throughout the cooking time. This will assure that the dish retains its flavors.

• Substitute lima beans with green peas (frozen), not in the can. If you use canned peas, you will have a mushy and pasty dish. Unless you add the peas during the last 3 – 5 minutes of cooking.
• Purchase already cutup turkey pieces for the stew.
  to roast the turkey, do not add the sauce to the pan. Use a baking pan with a wire rack insert. This is a great way for roasting meat. If you do not have a baking sheet with a rack, a regular pan will do. Make sure you turn the meat halfway through roasting. Every oven is different. Roasting time under the broiler will vary.
• You can use storebought marinara sauce or storebought tomato and basil sauce if you do not have tomato paste or fresh tomatoes to add color to the dish. 

Calories: 444kcalCarbohydrates: 21gProtein: 58gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 152mgSodium: 712mgPotassium: 1077mgFiber: 6gSugar: 5gVitamin A: 319IUVitamin C: 5mgCalcium: 58mgIron: 4mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword turkey, turkey dinner, turkey stew

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.