I bought navy beans a few days ago and was hoping for cooler weather so we could enjoy a good soup of them. No such luck. It was 80 degrees today! So, I searched for a different recipe and came across this one, Egyptian Style White Bean Salad.
It was just the inspiration I needed. Ryan requested hamburgers so I had plans for the beans to be a side dish. Fortunately, we ended up being away from home most of the day so I ajusted. I had Amy stir them from time to time. Just beans and water, no seasonings at all. We didn't get home til after 7 tonight so I hastily threw stuff in the pot after I'd drained most of the water from the beans. Here's what came of it...
1 pound dried navy beans, soaked overnight
several cups of water(to cover beans by 2 inches or so)
Drain and rinse the beans, cook, partially covered, over med-low heat for 2-3 hours, stirring occasionally, until tender. Let cool about 15 minutes, drain all but about a cup of the water off. Return to pot and heat on medium.
1 tsp cumin
dash of tumeric for color
1 tsp coarse sea salt(or half tsp regular salt)
3 roma tomatoes, small dice
1 large handful cilantro, chopped(about a cup loosely gathered)
2-3 green onions, sliced thin
1 tsp each onion and garlic powder
Add these to the beans and heat on medium for about 10-15 minutes, stirring occasionally.
These were WONDERFUL!!! Other recipes called for celery and lemon juice and fresh garlic. I'm sure those additions, and maybe some red pepper flakes, would make it better but this was quick and just lovely for us after a long day.