Ingredients
1 smoked turkey leg
8–9 cups low-sodium chicken stock
2 cans lima beans, drained and rinsed
2–3 pinches black pepper
Optional: sautéed onions or garlic for extra depth
Instructions
Step 1: In a large pot, add smoked turkey leg and 4 cups of chicken stock. Bring to a boil.
Step 2: Once boiling, reduce heat and simmer for 30 minutes to infuse flavor.
Step 3: Rinse and drain the lima beans. Add them to the pot.
Step 4: Pour in remaining chicken stock (as needed to cover beans). Sprinkle in black pepper.
Step 5: Bring back to a gentle boil, then reduce to a low simmer. Cover and cook for 60–90 minutes.
Step 6: Stir gently every 25–30 minutes to prevent sticking and help thicken the broth.
Step 7: Once the beans are creamy and the turkey is fall-off-the-bone tender, remove skin and shred meat into the pot.
Step 8: Let simmer uncovered for another 10–15 minutes until the liquid thickens to your liking. Serve hot.
Notes
Want to level it up? Add a chopped onion or a splash of vinegar near the end
This dish tastes even better the next day—perfect for leftovers
For a vegetarian version, use veggie stock, smoked paprika, and mushrooms instead of turkey
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Stovetop simmering
- Cuisine: Southern American