How to Cook Navy Beans: 4 Ways to Enjoy Navy Beans

Navy beans are small-sized legumes with a pale ivory or white color. The beans, named for the maritime service branch, have been a staple food in the US Navy for over 200 years, though they have various other names, including Boston beans, Yankee beans, haricots, or pea beans.

The dense cooked beans have a soft texture and a mild flavor, and can easily absorb the flavor of other ingredients in the cooking process. They’re an excellent substitute for any mild-flavored legume, including pinto beans, black beans, cranberry beans, baby lima beans, mayocoba beans, cannellini beans, or even lentils. Navy beans are naturally high in protein, dietary fiber, iron, and folate, low in fat, and cholesterol- and gluten-free.

Navy beans are a common ingredient in numerous dishes, including:

1. 1. Simmered with flavorings: The most common way to eat most beans is as a simple, flavor-packed side dish. Simmer the navy beans in a large pot (or a pressure cooker) with several cups of water and the flavors and veggies of your choice. Traditional flavorings include salt, black pepper, diced onions, garlic cloves, bay leaves, chicken stock, Italian seasoning, oregano, paprika, cumin, and parsley sprigs. Drizzle with a bit of olive oil for a rich, smooth finish.
2. 2. Boston baked beans: Navy beans are the traditional beans used in Boston baked beans; a sweet dish usually served as a side to barbecue or picnic foods. To make Boston baked beans, simmer navy beans until tender and then bake them in a sauce of brown sugar, molasses, Worcestershire sauce, and mustard.
3. 3. Bean soup: Navy beans are a popular base for hearty bean soup recipes. Simmer navy beans with flavoring, then add chopped vegetables, potatoes, or meat and enjoy hot. The most traditional navy bean soup is Senate bean soup, a recipe served at the US Senate since the early twentieth century, which calls for leftover ham bone, ham scraps, or ham hocks.
4. 4. Chili: Substitute navy beans for any small white beans in a white-bean chili. To make navy-bean chili, simmer them in a pot (or slow cooker) with seasonings and broth, then mash them slightly and add meat or vegetables. Top with shredded cheese, corn, or chiles and serve warm with tortillas, chips, or cornbread.

Cooking navy beans is a straightforward process. When possible, use dry beans in navy bean recipes, as canned options usually have added sodium, are incredibly soft, and pricier. Here’s a step-by-step guide for how to cook dry navy beans, which can serve as a base for several bean recipes and flavor profiles:

1. 1. Rinse the beans. Pour your dried navy beans into a bowl and rinse them to check for rocks or foreign material before adding them to your pot.
2. 2. Soak the beans overnight (optional). Soaking your navy beans in cold water overnight helps soften them and shortens the cooking time. If you don’t want to soak beans, be prepared to cook them a little longer. (If you’re short on time but still want your beans to cook faster, another option is to use the quick-soak method for your beans: bring them to a boil and then turn off the heat and let them soak in hot water for an hour.)
3. 3. Drain the beans. Drain your beans with a colander and add them to a cooking pot on the stovetop.
4. 4. Cover with water and boil. Cover the beans with about three inches of water. (For best results, use fresh water rather than soaking water.) Bring the pot to a boil over high heat, then reduce to a simmer.
5. 5. Simmer and season. Simmer your navy beans for between 45 and 90 minutes, checking every 15 minutes or so until they’re at your desired tenderness. (Pre-soaked beans will cook faster than dry beans.) Add salt or other seasonings near the end of cooking; salting too early can affect the tenderness of your beans, and salting after they’re completely cooked will prevent the beans from absorbing the flavor.
6. 6. Store. Store cooked navy beans in their cooking liquid in the refrigerator for up to five days.

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