On Tuesday I shared my first salad from my garden. But I didn’t share what I ate with it!
I picked some fresh thyme from the Bistro Garden
and felt inspired to make some navy beans.
JL’s White Beans and Thyme (PRINTABLE RECIPE)
Serves 2 as an entree, serves 4 as a side
Ingredients
- 1.5 cups dry navy beans
- 1 T safflower oil
- 1 clove of garlic, minced
- 1 bay leaf
- Juice of half a lemon
- Salt, to taste
- Fresh thyme, to taste
Instructions
- Soak the navy beans for one hour. Wash, rinse and drain.
- Heat safflower oil and garlic in the pressure cooker on medium heat. Add the beans and enough water to cover the beans, and then just a bit more water.
- Bring to pressure and cooker for 16 minutes. Allow a natural release and then slowly remove the lid, away from you.
- Stir the fresh lemon juice into the beans.
- Add salt and thyme, to taste.
Such a flavorful, light dinner!
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9 thoughts on “White beans and thyme”
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This is similar to my go-to meal when I’m doing those 6 week-no-animal-product-fasts 🙂 It’s delish!
I love making white bean dip – I’ll have to try it with a bay leaf and thyme! One of my fav combos has been blood orange olive oil, cilantro, lime, and jalapeno.
I use white beans too as a substitute for chickpeas in regular hummus. Your combo though sounds absolutely delicious and great for the summer!
Agreed, that sounds delish!
White bests are my favorite! So creamy and delicious! Your recipe looks perfect!
i love, love, love white beans!
i love, love, love white beans!
Yum, the navy beans sound lovely. One of these days I’ll pick up a pressure cooker!
YUM!! I just love white beans and thyme.