📝 About This Recipe
This soul-warming classic transforms humble dried lima beans into a creamy, butter-rich masterpiece infused with the deep, wood-fired essence of smoked turkey. By utilizing the Instant Pot, we achieve that 'simmered all day' depth of flavor in a fraction of the time, creating a luscious pot liquor that begs for a piece of cornbread. It is a hearty, protein-packed dish that celebrates the rustic elegance of Southern coastal heritage and the magic of pressure cooking.
🥗 Ingredients
The Legumes
- 1 pound Dried Large Lima Beans (rinsed and picked over for stones; no soaking required)
The Aromatics
- 1 large piece Smoked Turkey Wing or Leg (about 12-16 oz; can be chopped into smaller chunks)
- 1 large Yellow Onion (finely diced)
- 2 pieces Celery Stalks (small dice)
- 4 pieces Garlic Cloves (minced)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
Liquids and Seasoning
- 4 cups Low-Sodium Chicken Broth (or high-quality vegetable stock)
- 2 cups Water
- 2 tablespoons Unsalted Butter (to add a velvet finish)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Kosher Salt (adjust at the end based on saltiness of turkey)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors at the end)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Rinse the dried lima beans thoroughly under cold running water. Discard any shriveled beans or small stones you might find.
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2
Set your Instant Pot to the 'Sauté' function on high. Add the butter and allow it to melt until it begins to bubble slightly.
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3
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until the onions are translucent and the celery has softened.
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4
Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for just 1 minute until the fragrance fills your kitchen, being careful not to burn the garlic.
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5
Add the smoked turkey wing or leg to the pot, followed by the rinsed lima beans.
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6
Pour in the chicken broth and water. The liquid should cover the beans by at least 2 inches. Toss in the bay leaves and the bundle of fresh thyme.
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7
Secure the lid of the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 45 minutes.
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9
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for at least 15-20 minutes. This prevents the beans from bursting and ensures a creamy texture.
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10
Carefully turn the valve to 'Venting' to release any remaining steam, then open the lid.
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11
Using tongs, remove the smoked turkey piece. Shred the meat off the bone (it should be falling off easily), discard the skin and bones, and return the meat to the pot.
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12
Remove and discard the bay leaves and thyme stems. Stir in the apple cider vinegar and cracked black pepper.
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13
If you prefer a thicker 'pot liquor,' use the back of a wooden spoon to mash a small handful of beans against the side of the pot and stir them back in.
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14
Taste the broth. Add the salt now if needed; the smoked turkey often provides enough salt on its own, so seasoning at the end is crucial.
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15
Let the beans sit for 5 minutes to thicken slightly before serving warm in deep bowls.
💡 Chef's Tips
Always wait to add salt until the end; smoked meats vary wildly in sodium content and can make the dish over-salted if seasoned too early. For the creamiest texture, use 'Large' or 'Fordhook' lima beans rather than 'Baby' limas, which can turn to mush under pressure. If you cannot find smoked turkey, a high-quality smoked ham hock or even 1/4 teaspoon of liquid smoke with extra butter can serve as a substitute. A natural pressure release is non-negotiable for legumes; a quick release causes the internal moisture to boil violently, which breaks the delicate skins of the beans. Leftovers are even better the next day as the starches continue to thicken the broth into a rich, gravy-like consistency.
🍽️ Serving Suggestions
Serve alongside a thick wedge of warm, honey-glazed buttermilk cornbread for dipping. Pair with a side of vinegary braised collard greens to cut through the richness of the beans. Serve over a bed of fluffy long-grain white rice for a more filling, complete meal. A crisp, cold glass of sweet tea or a light pilsner beer balances the smoky, savory notes perfectly. Top with a few dashes of your favorite vinegar-based hot sauce for a bright, acidic kick.