Navy Beans With Poppy Seed Tarka

1. 1

   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. 2

   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. 3

   3. When beans are cooked to desired tenderness, stir in the poppy seed mixture (the tarka). Taste, adjust seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.