navy beans

Hummus made from white beans, with delicious Mediterranean toppings!

Silky Smooth White Bean Hummus, Meditteranean Style

parsley

pine nuts

za'atar spice

garlic, chopped

(14.5 ounce) can white beans, drained, and liquid reserved

stirred tahini

California Olive Ranch Everyday Olive Oil

bean water

lemon juice

salt

black pepper

Place the garlic, beans, tahini, and olive oil...

Place the garlic, beans, tahini, and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds.

Add bean water, lemon juice, salt, and black...

Add bean water, lemon juice, salt, and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture.

At this point you're ready to garnish and...

At this point you're ready to garnish and serve. But if you'd like it to be a little thicker, you can refrigerate for 15 minutes. Spoon into bowl and top with parsley, pine nuts, za'atar, and artichokes. Serve.

Slow cookers are an essential kitchen tool for creating healthy comfort food with little effort. This bean soup provides filling plant-based protein and fiber. It’s finished off with nutrient-rich kale.

Slow Cooker 3 Bean Soup Recipe

onion

garlic,

carrot

dry pinto

navy

kidney

water

½ tsp fine ground sea salt

tsp cumin

tsp coriander

½ tsp ground black pepper

chopped lacinato kale

Slow Cooker 3 Bean Soup

This navy bean soup is made with smoked ham shanks, vegetables and spices. It’s a hearty and delicious soup the whole family will enjoy.

Navy Bean Soup

Navy Beans (sorted, rinsed and soaked)

Smoked Ham Shank (rinsed and patted dry)

Olive Oil

Medium Onion (finely diced)

Carrots (diced)

Celery Ribs (diced)

Cloves (minced)

Tomato Paste

Oregano

Spanish Paprika

Black Pepper (to taste)

Chicken Broth

Water

Bay Leaf

Salt (to taste)

Pick through the beans to remove any foreign objects (like small stones). Don’t skip this step, I’ve found stones in dry beans on more than one occasion. Add the beans to a colander and rinse them well with cold water and drain.

Overnight method: Add the beans to a pot. Cover the beans with 4-6 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water.

Quick soaking method:  Add the beans and 6-8 cups of water to a large pot. Place the pot over medium-high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Drain and rinse the beans. I use the quick soak method and it has worked well so far.

Soak the beans - use the overnight or the quick soak method.

Rinse the ham with cold water, pat dry.

Prepare the smoked ham shank

Heat olive oil in a large pot over medium heat; add the onions, carrots and celery to the pot. Cook for 5 minutes, stirring frequently.

Add the garlic, tomato paste, oregano, paprika and black pepper. Cook 1-2 minutes, stirring frequently.

Add the smoked ham shank, navy beans, chicken broth, water, and the bay leaf to the pot and stir. Raise heat to high, bring the liquid to a boil, lower heat to medium-low, cover and cook 60 minutes, stirring occasionally.

Remove the smoked ham shank from the pot and place on a cutting board. Cover the soup and continue cooking. When the smoked ham shank is cool enough to handle, remove the meat from the bones. Discard the bones and any fatty pieces. Chop the meat and return it to the pot.

Continue cooking the navy bean soup for another 15 minutes. Taste a couple of beans; if they’re tender, the soup is done. If the beans are still a little firm, cover and continue cooking. Check the beans every 15 minutes or so, until they reach the desired consistency.

Taste the navy bean soup and add salt if needed. As a reference, we added ¾ teaspoon to our soup.

Remove the bay leaf and discard.

Make the navy bean soup

Cooking dried beans is a great way to save money and enjoy a versatile and delicious legume.

Homecooked Beans (3 ways)

dry black beans (about 1 pound

onion (chopped)

bay leaf

Sort the beans and remove any stones or pebbles. Rinse and drain the beans to remove any surface dirt.

PREPARE THE BEANS FOR COOKING

In a large bowl or pot, place the dry beans and cover with two inches of water. Allow them to soak overnight or up to 24 hours.

Rinse and drain the beans and place them in a large pot. Add the water, onion, and bay leaf. Bring to a boil.

Once the pot is bubbling, reduce the heat to a simmer and cover the pot. Allow the beans to cook until very tender, about one to two hours. You’ll know the beans are done when you scoop up a couple beans in a spoon and blowing on them causes their skins to break open.

Drain the beans and season to taste with salt and pepper.

STOVE TOP INSTRUCTIONS

Rinse and drain the beans and place them in the crock of a slow cooker. Add the water, onion, and bay leaf.

Cook the beans for 8 to 10 hours on LOW or 6 hours on HIGH. You can also start them cooking before you go to bed and they’ll be done in the morning. You’ll know the beans are done when you scoop up a couple beans in a spoon and blowing on them causes their skins to break open.

SLOW COOKER INSTRUCTIONS

Place the beans, water, onion, and bay leaf into the pot of an electric pressure cooker.

Secure the lid and turn on the pressure valve. Set the machine to manual for 20 minutes. When the time is done, press cancel and let the pressure release naturally.

ELECTRIC PRESSURE COOKER INSTRUCTIONS

Add this old-time classic to your go-to autumn soups.

Navy Bean Soup Recipe

celery

garlic

olive oil

bay leaves

kosher salt,

thyme

rosemary

ham hock (optional)

chicken broth

unsalted butter

Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour. 

Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).

When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.

Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.

Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes. 

Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed. 

Cooking your own beans isn&#x27;t as difficult as it seems and you can do a large batch and store them in the freezer. Cook the beans to your liking and save some money!

Soaking and Cooking Dried Navy Beans

Navy beans

tsp sea salt

Sort through dried beans and remove anything that doesn&#x27;t belong there.

Rinse beans under cold tap water.

Place in large pot and cover with 2&quot; of cool water. Bring to a boil and boil for 2-3 minutes.

Remove from heat, cover and let stand for 1-4 hours. Amount of soaking time could affect cooking time later.

Drain and discard soaking liquid

Quick Soaking

Place soaked beans in a large pot and cover with 2-3 inches of cool water. Add onion, bay leaf, and any other aromatics you might like such as garlic, thyme, rosemary, peppercorns etc. Tie up herbs and peppercorns in cheesecloth or put in a tea infuser.

Bring to a boil and reduce heat to a gentle simmer. Simmer for 25 mins. then add 1 tsp sea salt. Continue to simmer for another 15 mins or until done to your liking.

When done, drain over a bowl to reserve cooking liquid. Let cool and use in recipe, or store in cooking liquid in fridge or freeze, drained, flat in ziplock bags.

Cooking the beans

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Ham Bone Soup

bacon, thick cut, sliced into 1/2-inch pieces

carrots,

celery stalks,

onion,

garlic cloves, finely chopped

salt, plus additional to taste

cabbage,

beans

Black pepper,

Hot sauce or apple cider vinegar,

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.

Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker. 

Easy Slow Cooker Baked Beans

bacon slices (about 6 slices), small dice

yellow onion, small dice

ketchup

dark molasses, also known as robust (not blackstrap)

dark brown sugar

cider vinegar

Dijon mustard

black pepper, plus more as needed

cloves

Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.)  The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.

Baked Beans

Salt

slab bacon,

molasses

dry mustard

Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.

Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.

Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

Follow easy step-by-step, photo illustrated instructions for making these delicious Baked Beans... from scratch. We start out with dry Navy Beans, soak them overnight then, we add bacon and a few other surprises to make some of the best beans you've ever enjoyed. Did I mention we slow cooked them for about 7 hours? Oh yeah... they're that good. We've even got a printable recipe.

Baked Beans Recipe, made from scratch.

lb of dry Navy Beans, soak overnight

lb of Ground Beef, 80/20,

Onion, diced

Bell Peppers, diced

Beef Broth

Brown Sugar

Tomato Sauce

Grandmas Molasses

Worcestershire Sauce

Tablespoon Texas Pete Hot Sauce

Garlic Powder

Liquid Smoke

Yellow Mustard

Ketchup

Black Pepper

Sort through dry beans to remove any stones or hard beans.

Place beans in a large pot, cover with water, soak overnight.

Drain beans, place in a large baking pan.

Peel the outer skin from an onion, dice it up.

Brown ground beef in a skillet placed over medium heat.  Drain off fat.

Chop bacon into small pieces.  Place bacon in skillet, brown lightly.

Add cooked bacon and bacon grease to pan with beans.

Gently stir all ingredients together until mixed well.

Place in pre-heated 300 degree oven, bake covered for 3 hours.

Return beans, uncovered, back to oven and bake about one hour or until beans are tender. Remember, mine took 7 hours total.

I have always understood if salt is added before the beans are tender the salt prevents the beans from becoming tender. I noticed in his recipe that the salt, pepper &amp; ketchup are added toward the very end of cooking.

This veggie sausage white bean skillet is a hearty, protein-rich meal that comes together on the stovetop in about 45 minutes! Savoury veggie sausages are browned and placed on top of a thick and creamy white bean and kale stew flavoured with sun dried tomatoes and garlic.

Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes

white beans, drained, rinsed & divided

vegetable stock

sausages,

medium shallot, small dice

sun dried tomatoes, finely chopped

nutritional yeast

oregano

¼ teaspoon ground chillies ((optional))

sea salt and ground black pepper,

balsamic vinegar

kale

Vegan “parmesan”, for serving (optional)

chillies

In an upright blender, combine half of the beans and all of the vegetable stock. Blend this on high until completely smooth. Set aside.

Set a large, deep skillet over medium heat. Pour in the olive oil and swirl it around. Place the sliced veggie sausages into the skillet and spread them out into a single layer. Brown the sausage pieces completely on one side and flip over. Brown the other side and then transfer them to a plate. This whole process should take 6-7 minutes.

Return the skillet to medium heat. If you need to add more olive oil, drizzle it in. Add the shallots and sauté until very soft and translucent, about 5-6 minutes. If they are browning too fast, turn the heat down. To the skillet, add the sun dried tomatoes, garlic, nutritional yeast, dried oregano, and chillies. Stir for about a minute.

Add the remaining non-blended white beans to the skillet and stir. Season with salt and pepper. Pour in the puréed white bean and vegetable stock mixture and stir. Bring this to a boil and simmer until slightly reduced, about 5 minutes. Add the balsamic vinegar and kale and stir it up into the beans until the kale is wilted. The mixture should be quite thick at this point! Season with salt and pepper again if necessary.

Add the browned veggie sausage back into the skillet and stir it up a bit. Serve the veggie sausage and white bean skillet immediately with crusty bread, vegan “parmesan” and extra ground chillies or chili crisp.

Simple Southern style Navy beans with a ham bone

Southern navy beans recipe (with ham bone)

Navy beans (Dry)

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Top 12 navy beans recipes from across the web

The most viewed navy beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Silky Smooth White Bean Hummus, Med...

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Soaking and Cooking Dried Navy Bean...

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Easy Slow Cooker Baked Beans

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The most viewed navy beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine