Navy Beans With Poppy Seed Tarka

Ingredients

• 1 ½ cups dried navy beans, washed, picked over and soaked if you like
• 2 or 3 dried Thai chilies (optional)
• 4 tablespoons butter or vegetable oil
• 2 tablespoons peeled and minced fresh ginger
• ½ red onion, chopped
• Salt
• freshly ground black pepper
• 2 tablespoons poppy seeds
• 1 cup chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    421 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 18 grams protein; 11 milligrams sodium

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

Preparation

1. In a medium pot, place beans with chilies, if you are using them, and add enough water to cover by about 1/2 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.
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.
3. When beans are cooked to desired tenderness, stir in the poppy seed mixture (the tarka). Taste, adjust seasoning and serve.

1 hour