Smoky Turkey and Lima Bean Skillet

From the garden

• 2½ cups fresh shelled lima beans · about 2.5 pounds in the pod; see the garden note for dried beans
• 2 medium ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 sprigs fresh thyme, leaves stripped
• 3 green onions, thinly sliced (optional)

From the pantry

• 1 lb ground turkey
• 2 tsp smoked paprika
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• hot sauce · to taste, at the table
• 1½ cups rice, cooked for serving
• salt · to taste
• black pepper · to taste

1. Put the rice on to cook. Heat the olive oil in a large, deep skillet over medium-high. Add the ground turkey with a pinch of salt and cook 5–6 minutes, breaking it up, until browned and cooked through (165°F). Scoop it onto a plate, leaving the fat behind.
2. Add the onion to the skillet and cook 3–4 minutes until soft and golden at the edges. Stir in the garlic, thyme, and smoked paprika and cook 30 seconds until fragrant.
3. Add the lima beans, tomatoes, and stock. Bring to a boil, then lower to a lively simmer and cook uncovered 12–15 minutes, until the beans are tender and creamy inside and the liquid has reduced to a loose, gravy-like sauce. Fresh limas that are on the large side may need 5 minutes longer; taste one.
4. Stir the turkey back in and simmer 2 minutes to warm through. Add the vinegar, then taste and season with salt and plenty of black pepper.
5. Spoon over the rice, scatter with green onions, and pass hot sauce at the table.