French Navy Bean


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.

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Navy Bean Soup with Ham Print
Serves 2-4

  • 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
  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.

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