Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"What most moved him was a certain meal on beans." -Robert Browning, Author
The refrigerator light goes on...
Many restaurants in the Navarran region of Spain will serve some variation on these white beans. Some have peas or broad beans along with the white beans, and others are made with white beans alone. Some have peppers and others don't. Most have onions and garlic, but many will not use the ham.
All of them are delicious, however, and here's a super easy dish that is great and great for you - with a full serving of legumes and a full serving of veggies. This is my favorite version and I arrived at the recipe through a bit of research, a lot of tasting during my travels, and some discussions with chefs in Spain. This recipe is labelled Navarran White Beans, but it is usually listed on menus in Spain simply as "poches" or more properly Poches de Navarra.
These are most often served as a first course and are sort of like a soup. They are super with just a salad but also can be great paired with a piece of grilled fish or chicken for the perfect dinner.
Navarran White Beans
(Poches de Navarra)
Servings: 8 | Serving size: about 1 1/4 cups
Cooking Time: 210 Minutes
This recipe can easily be multiplied, but you'll need a big pot. This recipe is actually better the day after cooking (like many soups) and keeps well, refrigerated, for 4-5 days.
Ingredients
- 3 cans no salt added cannellini beans
(NOT drained/rinsed) - 1 Tbsp olive oil
- 4 cloves garlic (minced)
- 2 ounces prosciutto, Spanish jamon, or good quality ham (minced)
- 1 large onion (diced)
- 1 large green bell pepper (diced)
- 1/2 large red bell pepper (diced)
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1 tsp dried thyme
- 1/2 tsp salt
- fresh ground black pepper to taste
- 2 cups no salt added vegetable stock
Place the olive oil in a large stock pot over medium heat.
Add the onion and saute for about 4 minutes.
Add the garlic and saute for 2 minutes.
Add the prosciutto and saute for 2 minutes.
Add the green and red bell pepper and saute for 1 minute, stirring frequently.
Add the beans along with the paprika, coriander, thyme, salt, pepper, and vegetable stock, and stir.
Cover and simmer for about 30 minutes. Stir occasionally.
Uncover and simmer for about 60 minutes. Stir occasionally.
Nutrition Facts
Serving size: about 1 1/2 cups
Servings: 8
Amount Per Serving
| Calories 180 | Calories from Fat 27 |
| % Daily Value |
| Total Fat 3g | 4% |
| Saturated Fat 0.5g | 3% |
| Monounsaturated Fat 1.5g | |
| Trans Fat 0g | |
| Cholesterol <5mg | 0% |
| Sodium 250mg | 11% |
| Total Carbohydrates 30g | 11% |
| Dietary Fiber 7g | 27% |
| Sugars 2g | |
| Protein 12g |
| Vitamin A 3% | Vitamin C 35% |
| Calcium 8% | Iron 23% |
| Vitamin K 9mcg | Potassium 700mg |