I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.

It flips from vegan to not with two ingredients. Make it vegan or add the optional bacon and chicken stock and it will satisfy the most carnivorous palate. It isn’t even that much bacon. Just a hint really. Less than a slice per serving. Even with the bacon it’s pretty healthy. It’s gluten free too. Not by design mind you. It just worked out that way.

Rosemary, thyme, parsley, onion and garlic all come together in this warming and deeply satisfying savory navy bean stew. - 1

It’s easy too. If you use canned beans you can get these savory navy beans on the table in about 40 minutes. Most of that time is simmering time. Walk away from the stove time. Leftovers make great lunches too. It reheats nicely in a microwave. If it sounds good to you, try it. I think you’ll like it. You may even love it. I do.

Rosemary, thyme, parsley, onion and garlic all come together in this warming and deeply satisfying savory navy bean stew. - 2 Rosemary, thyme, parsley, onion and garlic all come together in this warming and deeply satisfying savory navy bean stew. - 3 Rosemary, thyme, parsley, onion and garlic all come together in this warming and deeply satisfying savory navy bean stew. - 4

savory navy beans

Ingredients

  • 1 large onion diced
  • 1-2 large shallots diced
  • 2 large cloves garlic minced
  • 2 Tbsp olive oil
  • 4 slices bacon diced (optional)
  • 2 cups vegetable or chicken stock
  • 1 15 oz can fire-roasted tomatoes
  • 2 cups dry navy beans - cooked or 3 15 oz cans of navy beans
  • 2 big sprigs of fresh rosemary
  • 3-4 sprigs of fresh thyme
  • 2 bay leaves
  • 6-8 sprigs of fresh Italian parsley about 1 cup, chopped
  • 1/2-1 tsp crushed chili
  • Juice of 1/2 lemon
  • salt and pepper

Instructions

  • If cooking dry beans, add the bay leaves to the cooking liquid.
  • Add oil to a pot large enough to hold all the ingredients. If using the bacon, fry it in the oil, then proceed with the recipe.
  • Gently saute the onion and shallot until translucent and soft.
  • Add the garlic and cook an additional minute.
  • Add the beans, tomatoes, stock, rosemary, thyme and bay if you didn’t cook the beans with the bay.
  • Stir in the stock and simmer for about 30 minutes.
  • Mix in the parsley, lemon juice and crushed chili.
  • Simmer 5-10 minutes.
  • Adjust seasoning to taste.
  • Serve in bowls drizzled with your best olive oil if you like.

My appreciation for quinoa came late. This was one trend I didn’t pay any attention to initially. Quinoa? Ancient grains? Sounds like barley to me. Who cares! That was a mistake. I finally got around to trying it. Hooked. That mildly nutty flavour is a canvas to play with. It’s healthy. It’s tasty. And you can do all kinds of stuff with it. Salmon with quinoa salad is just one way to use it. Not a bad one though, if I do say so myself.

The guacamole salsa is a riff on the taqueria salsas at taco joints. It’s much thinner than regular guacamole. A bit of water stretches expensive avocados at taquerias. Here you want it to flow and not overpower the fish. Different intentions. Same result.

The salmon is gently cooked in butter. You don’t want it to brown and you don’t want it overdone. I take it to translucent inside. That’s how I like it. If you like it flaky, then cook it longer. But if you like sushi and you’ve never cooked your salmon to just barely done give it a go. It’s delicious. Worst case you can just cook it some more. Best case you discover something new. Salmon with quinoa salad. Try it for a weeknight dinner sometime.

A superfood plate combines salmon, avocado and quinoa in a delicious weeknight meal. - 5 salmon with quinoa salad and avocado salsa - 6 salmon with quinoa salad and avocado salsa - 7