Navy Beans With Poppy Seed Tarka
- Total Time
- 1 hour
- Rating
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Ingredients
- 1½cups dried navy beans, washed, picked over and soaked if you like
- 2 or 3dried Thai chilies (optional)
- 4tablespoons butter or vegetable oil
- 2tablespoons peeled and minced fresh ginger
- ½red onion, chopped
- Salt
- freshly ground black pepper
- 2tablespoons poppy seeds
- 1cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
421 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 19 grams protein; 287 milligrams sodium
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
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.
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