Navy Beans with Poppy Seed Tarka

This is another one of Mark Bittman's recipes from last week. I actually didn't know what navy beans were until today... I had assumed that "navy" referred to colour, the way that red kidney beans are red, black turtle beans are black, etc. It actually refers to the fact that these beans were a staple for the US Navy in the early 20th century.

Navy beans are the white beans used in making baked beans. In fact, Navy beans are a genre of beans that look alike, including the Great Northern Beans that I used in making this dish.

Here's the list of Ingredients:

• 1 1/2 cups dried navy beans, washed, picked over and soaked if you like
• 2 or 3 dried Thai chilies (optional)
• 4 tablespoons butter or vegetable oil
• 2 tablespoons peeled and minced fresh ginger
• 1/2 red onion, chopped
• Salt and freshly ground black pepper
• 2 tablespoons poppy seeds
• 1 cup chopped fresh cilantro.

I simmered the beans with 1 chili for over 45 minutes, until softened, adding water as they puffed up. Their smell somehow resembled pop corn.

Once the beans were softened, I melted the butter in a pan, added the onion as well as garlic and ginger, sauteed until golden. Then added the poppy seeds, salt and pepper, cooked for a few minutes, then finally added the chopped cilantro. Put the beans into this tarka mix, added a bit of water, a spoon of roux, and a little turmeric for colour.

I like how it looks... yellowish beans peppered with poppy seeds and wilted green cilantro. The poppy seeds create a unique texture that perhaps takes a little getting use to. Hearty.