These small, white beans are densely packed with protein, fiber and other nutrients. Navy beans are commonly found in baked bean dishes and soups, or served as a side with ham.
Named for their inclusion in U.S. Naval rations in the 19th century, navy beans are also known as haricot beans or Boston beans.
Compared to other beans, navy beans are smaller, with a milder flavor and denser texture, making them the preferred variety for making baked bean dishes, purees, soups and stews.
Navy beans are packed with plant-powered nutrition – just one ¼-cup serving provides5 grams of filling fiber and 8 grams of satisfying protein; it’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike.
Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. Cover with cold water and soak overnight (6-12hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.
To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.
Keep dry and at room temperature (59°-75°F [15°-24°C]).
