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Mom's Navy Beans Recipe + Video
My mom's navy beans recipe makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth; a must-make!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12
Calories: 160 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 16 oz dried navy beans or other white beans
- 1 large yellow onion chopped into bite size pieces
- 2 large carrots chopped into bite size pieces
- 2 stalks celery chopped into bite size pieces
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 4 sprigs thyme tied, or 1/2 tsp dried thyme
- 1 tsp salt
- 1 tsp freshly ground black pepper
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.
Cup of Yum
Notes
- At this stage it can be seasoned to reflect whatever type of soup you want, be it French with thyme and tarragon, Mexican with cumin, Italian with Italian herbs, etc.You can also add fresh franks from the butcher and cook for an additional 20 minutes, but sometimes I like to add chicken.
- If using a slow cooker cook on high for 4 hours. If using an Instant Pot, use manual setting to cook on high pressure for 20 minutes, then perform a Natural Pressure Release for 10 minutes.
- Per Nutrition Facts on 16 ounces dried beans: Serving Size 1/4 cup dried, Servings per container about 12. Beans double in volume when cooked, so this would be a 1/2 cup serving, not counting other ingredients.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
210mg
(9%)
Potassium
528mg
(15%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
2052IU
(41%)
Vitamin C
3mg
(3%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 160
% 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.