Store & Cook Navy Beans
Navy beans--dubbed as such because of their staple-food status for the U.S. Navy during the early part of the 20th century--are pea-sized, eggshell-white little legumes with a smooth, mellow flavor. They offer substantial benefits, says the World's Healthiest Foods, to your circulatory system, blood sugar levels, brain function and energy level. So it's probably a good idea to keep them on hand, right? Whether canned or dried, navy beans are super-easy to store, easy to prepare and can be served as a healthful side dish or used to enhance the flavor of soups and casseroles. Add this to my Recipe Box.
Instructions
Storage
1. Store canned navy beans in a dry, temperature-controlled place like a pantry or kitchen cabinet.
2. Store dried beans at room temperature in an airtight, moisture-proof container. Stored properly, dried beans will keep for up to two years.
3. Maintain an even temperature in your storage areas to maintain the quality of both canned and dried navy beans. Keep them away from "hot spots" like your stove, oven and the top of your refrigerator.
Soaking and Cooking Dried Navy Beans
4. Remove the amount of dried navy beans you need from the airtight container. Place them in a colander and rinse well in cool water. Use your hands to rotate the beans so that they are thoroughly cleansed.
5. Place the rinsed beans into a large bowl. Add 3 cups of water for every half-pound of dried navy beans. Soak the navy beans overnight. The next day, drain the beans through a colander.
6. Place the navy beans in a large saucepan. Add enough water to completely cover the beans. Add 2 tsp. salt and 2 tbsp. olive oil. Stir well to mix.
7. Place the saucepan on the stove top over high heat. Bring the beans to a boil.
8. Reduce heat immediately to low. Allow the beans to simmer for approximately one to two hours, stirring occasionally. Navy beans are ready when they are tender enough to be easily pierced with a fork.
9. Drain beans through a colander. They are now ready to be prepared in a recipe.
A Navy Bean Recipe
10. Pour 2 tbsp. olive oil into a saucepan. Place the saucepan on your stovetop over medium heat.
11. Add 1/4 cup chopped onion and 2 cloves minced garlic to the olive oil. Fry until the onions are golden brown.
12. Stir navy beans, either one 16 oz. can or 2 cups of the beans you previously soaked and cooked, into the olive oil mixture. Toss well to coat the beans with the oil.
13. Add 1/2 cup tepid water (not for canned beans, as they already contain substantial liquid). Add 1 tsp. each salt, pepper and allspice. Stir well to incorporate the spices.
14. Cook over medium heat until the beans come to a boil (about two minutes). Reduce heat immediately to low.
15. Cover and allow the beans to simmer for eight to 10 minutes. Serve hot.
Tags: navy beans, dried navy, dried navy beans, beans simmer, beans through, beans through colander, canned dried