Navy bean is a small, white, slightly flattened, oval shaped bean, was used by early US naval vessels to make baked bean. When cooked, has a mild flavor and velvety creamy texture.
Used to make white bean soup, in salads, perfect for pureeing in dips, thickening soups, stews, or can be served with potatoes and rice.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 50-60 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans