Navy beans are also known as Haricot Beans or Pearl Haricot Bean, Boston Bean, White Pea Bean or Pea bean.
They have a mild flavour and are able to absorb other flavours so are used in bean salads, soups and stews, pies, slow-cooked dishes such as cassoulet or bean purées.
Here is a photo of dried navy beans. They are the same beans used for baked beans or beans in tomato sauce.
Here is a photo of navy beans before and after boiling.
Soak the Navy beans in cold water for 2 hours or until they absorb water and plump up. Do not soak them longer than 2 hours, they’ll fall apart. Drain.
Put the beans in a deep pot and pour enough water to cover the beans by ½-inch (1.2cm). Bring the beans to the boil, skim off the scum that rises to the surface. Reduce the heat and simmer partly covered 30–40 minutes or to your desired doneness
Drain the beans and use as desired.
How to Cook Navy Beans
Ingredients
- 400g (2 cups) dried navy beans (yields 5 cups cooked beans)
- Salt to taste
Instructions
- Pick off any dirt, debris or broken beans and wash the beans thoroughly in cold water. The damaged beans should float on top. Remove them.
- Soak the Navy beans in cold water for 2 hours or until they absorb water and plump up. Drain, rinse, and drain. (If you soak them longer, they’ll fall apart)
- Put the beans in a deep pot and pour enough water to cover the beans by 1/2-inch (1.2cm). Bring the beans to the boil and skim off the scum that rises to the surface. Reduce the heat and simmer partly covered 30–40 minutes or to your desired doneness. Add salt to taste in the last ten minutes. Do not overcook otherwise they will crumble into pieces. (I usually boil mine for 35 minutes).
- To give the boiled beans flavour and aroma, you can add bay leaves, dried or fresh herbs like rosemary, thyme or oregano to the beans, while simmering.
- Drain the beans and reserve the cooking water (optional). I use this water as stock or to cook the beans if I’m making stew. You will have 5 cups cooked beans.
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