Best Lima Bean Turkish Recipes

TURKISH BEAN SOUP

Steps:

• In a large saucepan, heat olive oil and saute onion until it turns golden. Add soaked lima beans and stock. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
• Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
• Return the beans to the liquid in the saucepan and stir. Add salt and pepper to taste. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
• Serve garnished with lemon slices.

LIMA BEAN (TURKISH)

Steps:

• Heat the oil at a medium to high heat.
• Then add green onions and saute for a couple of minutes.
• Add the rest of the ingredients to the pot, bring to a boil and simmer until beans are cooked.
• Let cool.
• You could eat them like that or add a yogurt-garlic sauce to it.
• My family just loves this dish.
• Serve with rice and you have a full meal!
• --------Yogurt Sauce----------.
• Combine all the ingredients into one bowl and mix well.
• Scoop and serve.

LIMA BEANS WITH SMOKED TURKEY

Steps:

• 1. In a large pot add the turkey legs and cover with water. Add a lid, then Place on stove top and heat over medium high heat and bring to a boil, reduce heat to a simmer and continue to cook till legs are tender. About 1 1/2 hours more or less as desired. When legs are tender and meat begins to pull away from the bone
• 2. Remove legs from pot, to a large platter and allow to cool.
• 3. Add the lima beans to the boiling water, and return to a boil, adding additional water to cover beans if desired,cover and cook over medium high heat. Add spices, onion, minced garlic, and stir to blend but continue to cook. Stir often to prevent sticking.
• 4. While beans are cooking, remove all of the bones, fatty tissue, skin & splinters from the turkey legs. Then chop into nice size pieces.
• 5. Add turkey back into pot during last half hour or so of cooking, and cook until beans are tender or desired consistency is reached.
• 6. Remove from heat and serve while still hot, add corn muffins or corn Bread or your favorite bread of choice, and enjoy.

SOUTHERN LIMA BEANS WITH RICE

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

MEHMET'S BROAD BEANS

Steps:

• Fry the onions in the olive oil, and add the garlic for the last few seconds.
• Add the beans and tomatoes and cook uncovered until the beans are tender.
• Add water towards the end if necessary.
• When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
• Add the tomato paste.
• Re-heat gently, season and serve as a side dish, or cool and serve as a salad.

LEMON-GARLIC LIMA BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.