I made this out of my search for good recipes using navy beans. I don’t cook a lot of navy beans, but after reading the book The Full Plate Diet, which is all about upping your fiber intake, I wanted to add more to our diet. Navy beans were one of the top ranked beans with over 9.6g of fiber per 1/2 cup! The average person should consume about 30-40g of fiber per day, so this really helps out in your daily percentage.
This is a version of what my mom used to make growing up, I used what I had on hand. I really love this with Chow-Chow (a spicy pickled relish), but didn’t have any. I served it with corn and jalapeno muffins.
Anyone have any great recipes that call for navy beans? I would love some extra recipes!
Ingredients
- 1 lb dried, uncooked beans (navy, cannellini or other white bean)
- 8-10 cups water
- 1-2 carrots, diced
- 1 small onion, diced
- 2-3 slices uncooked bacon
- salt & pepper, to taste
Instructions
- Place beans in a large stockpot and cover with water overnight for 6-8 hours.
- In the morning, rinse beans well and pour out soaking water.
- Fill stockpot with all the ingredients, bring to a rapid boil, then turn down to medium low heat and let it simmer for 1.5 – 2 hours. (If the liquid evaporates, just fill with more to cover beans.)
- *Tip: When I freeze the leftovers, I pull out the bacon fat and leave the cooked bacon pieces for flavor.
Slow Cooker Method:
Instead of putting into a stockpot, place all ingredients into a slow cooker and cook on low for about 6 hours. You may need to adjust depending on how high your cooker cooks.
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My name is Kelly and I am a wife to the most amazing and wonderful husband in the world, and mommy to a boy and a girl under the age of 6. I love to cook, shop for amazing deals and share what I do with others. God has faithfully provided for our family to allow me to stay home and raise our children and make the most of our income. I love to teach and encourage others who want to do the same!
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This is a family favorite: http://crockpot365.blogspot.com/2009/08/end-of-summer-harvest-soup-slow-cooker.html
I substitute in 1 can of whatever white beans I have on hand – usually either navy or great northern, instead of using the dry white Cannellini beans. I also use green beans instead of the zucchini (since we have a ton of those from our garden) and I add in 2 chicken breasts cut into 1″ chunks.
I just thought I would add, that we love navy beans as well and they are also great cooked with chunks of ham or a leftover ham bone that has some meat left on it. You cook the same way. I also add garlic and I use a little less water so it’s thicker and we serve it over warm cornbread with butter. I’ve been eating this since I was a kid and it’s a great way to get fiber and a nice warm dish for cold days.
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We love this recipe !!!
Do you simmer the beans covered or uncovered?
Covered.