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Categories:
beans thyme bay leaves onion carrots celery salt ground black pepper garlic parsley capers pumpkinseed oil cider vinegar chicken
Viewed: 44 - Published at: 7 years agoIngredients
- 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
- 1/2 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
- 1/2 pound smoked chicken or duck, cut into 1/4-inch cubes
Method
- 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.
- Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl.
- Season to taste with salt and black pepper.
- 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.
