Navy Bean
The “white Pea bean” was such a popular food on early U.S. Naval vessels that it became known as the Navy bean.Also known as: Pea bean
Tasting Notes: Most often used when making baked beans, they are a staple in minestrone soup and can be used in stews. The Navy Bean absorbs flavor easily so it works well for soups and chili. It has a mild flavor and powdery texture.
Equivalents:
1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.Basic Bean Cooking Instructions:
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Recipe: Navy Bean Soup
1 lb. Dries Navy, Great Northern, Horto, European, or Yellow-Eye beans or a mix of all or some, sorted, rinsed, soaked
8 cups water
½ tsp. Dried marjoram leaves
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium stalk celery or celeriac, chopped (1 cup)
1 can (14 oz.) chicken broth
2 T. parsley
1 qt. Stewed tomatoes
1 clove garlicDirections:
In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsely. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in Parsley. Cook 2 to 3 minutes.
