Vegan White Beans with Smoked Nuckhen Recipe
By Jodi MacKinnon (QFG) [MACJOD]
April 24, 2018
Herbs de Provence and hickory give this vegan meat substitute savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.
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Recipes
Vegan White Beans with Smoked Nuckhen Recipe
Course
Main
Cuisine
American
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- •
5 - 7 drops liquid smoke hickory
- •
1 cup white lingot beans
soaked overnight
- •
1 tsp herbs de Provence (AOC)
- •
2 tbsp olive oil
Instructions
- 1
Combine the olive oil and liquid smoke hickory in a bowl and toss with the nuckhen. Let marinate for a minimum of 30 minutes.
- 2
Drain the lingot beans and put in a small pot with the herbs de Provence. Cover with water and bring to a boil. Simmer until tender, approximately 20 to 30 minutes.
- 3
Half-way through cooking, add the pearl onions to the beans. When the onions and beans are tender, drain, reserving 1 cup of the cooking liquid.
- 4
In a small pot, over medium-high heat, reduce the reserved bean cooking liquid until slightly thickened, and season.
- 5
Heat the olive oil in a saute pan over medium-high heat. When hot, add the kale and garlic and cook until wilted. Add the beans and onions, season, and heat through.
- 6
Heat a saute pan over medium-high heat. When hot, add the nuckhen and sear on all sides.
- 7
Serve a portion of the savoury white beans with some of the reduced liquid. Top with the golden nuckhen and serve.