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.
Navy Bean soup with Ham recipe:
- 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.
- 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.
- 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