Styrian Bean Salad

Name: Styrian Bean Salad
Total time: 1 h
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1 pound navy beans; 2 sprigs fresh thyme; 2 bay leaves; 1 small onion, diced; 2 carrots, diced; 2 ribs celery, diced; 1 teaspoon salt, plus more to taste; 1/2 teaspoon coarsely ground black pepper, plus more to taste; 2 cloves garlic, minced; 3 tablespoons minced parsley; 1 teaspoon capers, rinsed and drained; 5 tablespoons roasted pumpkinseed oil; 3 tablespoons cider vinegar; 1/2 pound smoked chicken or duck, cut into 1/4-inch cubes

By Molly O'Neill

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: A Regional Taste Travels Well: Austrian Pumpkinseed Oil

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1pound navy beans
2sprigs fresh thyme
2bay leaves
1small onion, diced
2carrots, diced
2ribs celery, diced
1teaspoon salt, plus more to taste
½teaspoon coarsely ground black pepper, plus more to taste
2cloves garlic, minced
3tablespoons minced parsley
1teaspoon capers, rinsed and drained
5tablespoons roasted pumpkinseed oil
3tablespoons cider vinegar
½pound smoked chicken or duck, cut into ¼-inch cubes

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cover beans with cold water, soak overnight, then drain. Place beans, thyme, bay leaves, onion, carrots and celery in a large pot, and barely cover with cold water. Add the salt and black pepper, and simmer until the beans are tender, about 40 minutes.
Step 2
Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl. Season to taste with salt and black pepper.
Step 3
When the beans are done, drain them, remove the thyme and bay leaves and toss the warm beans with the dressing and the cubed meat. Serve at room temperature.

Ratings

0 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

cynthia7 years ago

I made this vegetarian style, without the chicken or duck, but otherwise following the recipe to the letter. It is very yummy. The roasted pumpkinseed oil is quite a forward flavor, that took me by surprise, this is a good thing. I will try it again soon with the smoked chicken, if I can find it. Hopefully, later in the fall I may be able to make it with authentic Styrian Beetle Beans which are now sprouting in my garden.

Private comments are only visible to you.