Meet the most popular beans in all American recipes – Food to Live Navy Beans. These legumes are a great source of protein and fiber, they’re also full of flavor, texture, and have a lot of versatile uses.

Dried Navy Beans, also known as pearl haricot bean, haricot, white pea bean, Boston bean, or pea bean – are small, ellipse-shaped beans loved all over America. White Navy Beans are a fantastic source of fiber. They contain group B vitamins, and minerals like Folate, Phosphorus, Manganese, and Copper. They have all properties to support cognition and memory, lower the risk of heart disease and diabetes, optimize digestion, and stimulate growth.

So how do Navy Beans by Food to Live differ from other, relatively close bean verities? Well, in comparison to Northern Beans, Navy Beans are smaller and slightly plumper with thicker skin, whereas Northerns are much less dense. Cannellini Beans, on the other hand, being the largest among these three, have thin skin and a silky, smooth inner part. And what about rinsed canned beans you may wonder? Their nutritional value is much lower, and they can be too salty or mushy compared to dried beans. To not have to substitute Navys with other beans, we recommend buying Navy Beans in bulk, that way you always have them in your pantry.

Because Navy beans have a soft, velvety texture and a slightly nutty taste, they are commonly used for making a puree or for dishes that call for a very soft consistency. You may go ahead and add them to soups, salads, or stews. I bet you heard about the famous Boston Baked Beans, a sweet dish usually made from Navy Beans as an accompaniment to barbecue. It is often served as a side dish with traditional flavorings such as oregano, paprika, salt, and cumin. Navy Beans taste delicious when topped with shredded cheese, corn, or chilies. You can also enjoy them in combination with cornbread, tortillas, or chips.

We recommend storing Navy Beans in a cool, dry place out of direct sunlight.

The steps for cooking Navy Beans in a regular pot, instant pot, slow cooker, or a crockpot are the same, however the simmer time is very different.

• Rinse the beans and soak them overnight to get rid of any indigestible sugars.
• Drain beans and add them to a pot
• Cover them with water in proportion of 4 cups of water to each cup of uncooked beans
• Bring them to boil on high heat
• Simmer for 45-90 min to desired tenderness
• Season with salt to your taste

Repeat steps 1-4. Note that you will need far less time if you cook Navy Beans in an instant pot, only 15-20 minutes for soaked beans. When cooking in a crockpot or slow cooker simmer time will be 8-10 hours on low and approximately 5-6 hours on high.