White beans and thyme

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”

  1. This is similar to my go-to meal when I’m doing those 6 week-no-animal-product-fasts 🙂 It’s delish!

    1. I use white beans too as a substitute for chickpeas in regular hummus. Your combo though sounds absolutely delicious and great for the summer!

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