Navy Beans With Poppy Seed Tarka
Published January 5, 2010
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ cups dried navy beans, washed, picked over and soaked if you like
2 or 3 dried Thai chilies (optional)
4 tablespoons butter or vegetable oil
2 tablespoons peeled and minced fresh ginger
½ red onion, chopped
Salt
freshly ground black pepper
2 tablespoons poppy seeds
1 cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
51 grams carbs; 421 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 17 grams fat; 13 grams fiber; 287 milligrams sodium; 19 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium pot, place beans with chilies, if you are using them, and add enough water to cover by about ½ inch. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring occasionally, until beans are soft, 35 to 45 minutes; add more water as needed to keep beans from sticking.
- Step 2
When beans are just tender, put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add ginger and onion and cook, stirring frequently, until soft and golden, about 5 minutes. Sprinkle with lots of salt and pepper, then add poppy seeds, stirring to coat with oil and toast for a minute or so. Add cilantro and cook and stir for just another 30 seconds, then turn off heat.
- Step 3
When beans are cooked to desired tenderness, stir in the poppy seed mixture (the tarka). Taste, adjust seasoning and serve.
Private Notes