French Navy Beans
also known as White Pea Bean. It is a small, white and round bean.
white beans are commonly used to make baked beans, but they're also
good in soups and salads and stews.
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1/4 cup dry (56 g)
Amount % DV
from Fat 5 Total Fat
0.5 g 1% Sodium 5
Carbohydrate 35 g 12% Dietary
Fiber 0 g 0% Protein 12
10% Iron 25%
Basic cooking: For every 2 cups of beans add 10 cups of hot
water. Heat to boiling, let boil 2 to 3 minutes. Remove from
heat, cover and set aside for at least one hour, but preferably
four hours or more. Discard the soak water. For simple boiled
beans, place the soaked, rinsed and drained beans in a large
saucepan with fresh hot water. Water level should come to about
one inch above the beans. For 2 cups of dry packaged beans, a
tablespoon of cooking oil may be added to reduce foaming and
boil-overs; olive oil, butter or margarine also can be used for
more distinctive flavors. If the water should foam, skim it off
once or twice. Boil beans for 10 minutes, then simmer until
tender (approximately 1 to 2 hours, depending on the variety).
Add seasonings such as garlic, onion, oregano, parsley or thyme
during the cooking time, if desired.
|1 lbs. - $ 3.95
|3 lbs. - $
|5 lbs. - $
|10 lbs. - $ 29.90
Granmere's French Navy Bean
French Navy Beans
2 quarts water
1 ham hock or left-over ham bone
1 large onion, finely chopped
1 bay leaf and 3 whole cloves
2 stalks celery (with leaves), finely chopped
1 carrot, shredded
Salt and Pepper, to taste
Garnish: fresh parsley sprigs
Prepare Beans: Rinse and pick over beans. Pour boiling water
over beans to cover by 2 inches, cover and leave for one hour.
Drain and rinse
Prepare Soup: in a large cooking pot, add the beans to 2 qts. of
water, along with the ham hock, onions, bay leaf, cloves, celery
and carrot. Bring to a boil, cover and simmer for about 2 hours
or until beans are very tender and the soup begins to thicken.
Discard bay leaf remove ham hock and when cool, remove meat and
cut in chunks. Partially mash beans and vegetables to thicken
soup. Return ham to soup, season with salt and pepper, and
reheat to serve piping hot. Garnish with parsley.