Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Navy Bean Garnish
Navy Bean Garnish
Navy Bean Garnish
photo credit: Ev Thomas
(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
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Side Dishes
Beans
Easter
Email
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Mayan Black Beans with Habanero
Steve’s Aussie Lamb leg - Mediterranean style
Wasabi Mashed Potatoes
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Zatar (Zaatar)
A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.
Middle Eastern Yogurt Cheese
Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.
Hummus
In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.
Adas Polo
This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.