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.