Navy Bean Garnish

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(Judais Blancas de Adorno) A simple Mediterranean Navy bean side dish that works well with lamb or any grilled or roasted meats.
Recipe By: 1080 Recipes, Phaidon Press
  • PrepN/A |
  • TotalN/A |
  • Serves 6

Ingredients

    • 1 3/4 cups dried navy beans, soaked for 3 hours in cold water and drained
    • 1 bay leaf
    • 1 small onion, halved
    • 6 tablespoons (3/4 stick) butter
    • 1 teaspoon chopped fresh parsley
    • Salt

Instructions

Put the beans into a pan and pour in water to cover. Cover and bring to a boil, then remove the pan from the heat, and drain. Return the beans to the pan, pour in fresh cold water to cover, add the bay leaf and onion halves, and cook over medium heat for about 30 minutes.

Add 1 cup cold water, bring to a boil, and simmer for 30 minutes more. Do this twice more at 30-minute intervals, then simmer for another 30 minutes (making a total cooking time of about 2 ½ hours).

Drain the beans in a large colander. Melt the butter in a skillet and add the beans. Season to taste with salt and sprinkle with the parsley. Do not let the beans brown or they will become hard.

These beans go well with roast leg of lamb.
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