French Navy Beans 1lb

The most widely known bean in the white bean family, navy bean’s name comes from its use as a food staple for the U.S. navy in the 1800s. The beans mild flavor and creamy, smooth texture are ideal for soups.

• Surfas Product
• 116 oz / 454 g

Navy Bean Soup with Ham
Serves 2-4

Ingredients

• 1 cup dried navy beans
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 small onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cups chicken broth
• ¼ lb. smoked ham, cut in cubes
• salt and pepper to taste

Instructions

1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water and drain.
2. In soup pot, heat oil and butter and sauté onion for 3 minutes. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inch. Bring to slow boil, reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add ham cubes, salt and pepper and continue cooking until ham is warm.