Mom's Navy Beans Recipe + Video
User Reviews
5
Mom's Navy Beans Recipe + Video
Description
Mom's Navy Beans Recipe centers around dried navy beans soaked and then slow-cooked with sautéed onions, carrots, and celery in olive oil. Garlic and thyme add aromatic depth while salt and black pepper season the dish. The beans are simmered until tender but maintain their shape, preserving a pleasing bite. This method creates a rich, comforting bean dish that can serve as a side or a base for soup variations by adjusting herbs and seasonings.
The texture is tender with well-developed flavors from the lengthy cooking process. Sautéing the vegetables before adding beans layers in sweetness and complexity. The use of thyme and garlic infuses the dish with an earthy, herbaceous note complementing the beans’ natural creaminess.
You can serve these beans with crusty bread or as a side to meats or vegetables. The recipe is flexible: it accommodates additional ingredients, such as sausages or chicken, and different seasoning profiles to suit varied taste preferences.
For convenience, the recipe also supports cooking in a slow cooker or Instant Pot, shortening total cooking time. Quick soaking the beans before cooking can save soaking time, useful if preparing on a tighter schedule.
Ingredients
- 16 oz Navy beans or other white beans, dried
- 1 large yellow onion chopped into bite size pieces
- 2 large carrot chopped into bite size pieces
- 2 talks celery chopped into bite size pieces
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 4 prigs thyme tied, or 1/2 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper freshly ground
Instructions
- Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
- Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
- Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
- Season to taste and serve with crusty bread.
Notes
- Beans can be seasoned with various herbs and spices to customize the soup to different cuisines, such as French, Mexican, or Italian.
- Adding fresh sausages or chicken is possible; sausages require an additional 20 minutes of cooking.
- Use slow cooker on high for 4 hours or Instant Pot on high pressure for 20 minutes followed by a 10-minute natural release for quicker preparation.
- Beans double in volume once cooked; 16 ounces dried beans yield about a half-cup cooked serving per portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 210mg | 9% |
| Potassium | 528mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 2052IU | 41% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
