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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"What most moved him was a certain meal on beans."
-Robert Browning, Author

The refrigerator light goes on...

Many restaurants in the Navarran region of Spain will serve some variation on these white beans. Some have peas or broad beans along with the white beans and others are straight white beans. Some have peppers and others don't. Most have onions and garlic but many will not use the ham.

All of them are delicious and this is a super easy and delicious dish that is great for you, with a full serving of legumes and a full serving of veggies. Pair this with a piece of grilled fish or chicken for the perfect dinner.

White Beans

There is no bean that actually carries the name "white bean". When a recipe calls for white beans, it can mean any one of a number of choices of bean.

The most common white bean used are Navy beans. As with almost every bean, Navy beans have other names including Yankee beans, Boston beans, Boston Navy beans, Pea beans and white pearl beans. The French call these haricot blanc beans.

Another white bean choice is the Great Northern bean. These are slightly larger than Navy beans but are similar in taste and texture.

In some specialty shops you will find the French Flageolet beans (they are actually grown in California). These are a light, creamy bean with a fine texture when cooked that is not at all grainy.

There is also the white kidney bean. This is the one that the Italians call cannellini or fazolia. They are somewhat firmer than other white beans and make a great addition to soups.


 

Navarran White Beans (Poches de Navarra)



Servings = 8 | Serving size =about 1 1/4 cups

Cooking Time = 210 Minutes

This recipe can be multiplied by 2, 3.

This recipe is actually better the day after cooking (like many soups) and keeps well, refrigerated, for 4-5 days.

5 quarts water
1 lb dried cannelini beans
1 Tbsp olive oil
4 cloves garlic (minced)
2 ounces proscuitto (or Spanish jamon or good quality ham)(minced)
1 large onion (diced)
1 large green bell pepper (diced)
1/2 large red bell pepper (diced)
1 tsp paprika
1/4 tsp ground coriander
1 tsp dried thyme
1/2 tsp salt
fresh ground black pepper (to taste)

Place 3 quarts of the water in a large bowl and add the beans. Soak overnight.

After the beans have soaked drain them and set aside.

Place the olive oil in a large stock pot over medium heat.

Add the minced garlic and cook for about one minute. Stir frequently.

Add the ham and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 2 minutes. Stir frequently.

Add the peppers and cook for about 2 minutes. Stir frequently.

Add the beans, 8 cups of water, paprika, coriander, thyme, salt and pepper. Stir well.

Adjust the heat to a simmer.

Cook the beans over low heat for 3 hours. Stir occasionally.

The beans are best served the next day.

Nutrition Facts

Serving size = about 1 1/4 cups

Servings = 8

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Amount Per Serving

Calories 260 Calories from Fat 28
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 0g 2%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 4mg 1%
Sodium 249mg 10%
Total Carbohydrates 43g 16%
    Dietary Fiber 15g 57%
    Sugars 4g  
Protein 14g  
Vitamin A 18% Vitamin C 84%
Calcium 13% Iron 29%
Vitamin K 6 mcg Potassium 1085 mg
Magnesium 118 mg