Styrian Bean Salad

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 1/4-inch cubes

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    460 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 24 grams protein; 28 milligrams cholesterol; 455 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
2. Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl. Season to taste with salt and black pepper.
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.