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Ingredients
1 pound navy beans
2 sprigs fresh thyme
2 bay leaves
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
1 teaspoon salt, plus more to taste
½ teaspoon coarsely ground black pepper, plus more to taste
2 cloves garlic, minced
3 tablespoons minced parsley
1 teaspoon capers, rinsed and drained
5 tablespoons roasted pumpkinseed oil
3 tablespoons cider vinegar
½ pound smoked chicken or duck, cut into ¼-inch cubes
Nutritional analysis per serving (6 servings)
50 grams carbs; 28 milligrams cholesterol; 460 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 13 grams fiber; 425 milligrams sodium; 25 grams protein; 5 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.
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Preparation
- Step 1
Cover beans with cold water, soak overnight, then drain. Place beans, thyme, bay leaves, onion, carrots and celery in a large pot, and barely cover with cold water. Add the salt and black pepper, and simmer until the beans are tender, about 40 minutes.
- Step 2
Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl. Season to taste with salt and black pepper.
- Step 3
When the beans are done, drain them, remove the thyme and bay leaves and toss the warm beans with the dressing and the cubed meat. Serve at room temperature.
Private Notes
Comments
I made this vegetarian style, without the chicken or duck, but otherwise following the recipe to the letter. It is very yummy. The roasted pumpkinseed oil is quite a forward flavor, that took me by surprise, this is a good thing. I will try it again soon with the smoked chicken, if I can find it. Hopefully, later in the fall I may be able to make it with authentic Styrian Beetle Beans which are now sprouting in my garden.