Slow-Cooker Turkey Stew with Lima Beans
Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
- 2 cups dried large lima beans (10 ounces), sorted and rinsed
- 2 boneless, skinless turkey thighs (1 1/2 pounds total), cut into 1 1/2-inch pieces
- coarse salt and ground pepper
- 3 tablespoons 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), plus 2 tablespoons lemon juice and lemon wedges, for serving
In a slow cooker, cover beans with cold water; let sit overnight. Drain beans and return to slow cooker.
Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, brown turkey on all sides, adding 1 tablespoon oil for second batch, about 10 minutes total. With a slotted spoon, transfer meat to slow cooker. Return pan to heat and add 1 tablespoon 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 minute, then add mixture to slow cooker.
Add 1 1/2 cups water and lemon zest to slow cooker. 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 juice and stir. Serve stew with lemon wedges.