Sweet or Salty Bean

Last week we discussed pinto beans, kidney beans, and lentils.  Today I would like to finish up my bean series with the ever versatile navy bean.  Navy beans can be used in a variety of soups, casseroles, salads, pies, and baked bean recipes, making it a great purchase for only a dollar a pound.

Navy beans have a fairly mild flavor but they are a very dense bean, making them an extremely filling protein for any main course.  Unlike most beans, navy beans can be used in salty or sweet dishes which is why they are frequently paired with or used as a substitute for ham.

To cook navy beans, rinse thoroughly in cool water then put in a pot with six to eight cups of hot water per pound.  Bring to a boil and boil for five minutes.  Reduce heat and simmer for thirty minutes.  As with most beans, you can tell the beans are fully cooked when the skins crack when cooled.

If using in soups, skip the cooking tip above and cook directly in the broth for more flavorful beans.

My favorite navy bean recipe is Old-Fashioned Baked Beans which can be made with many different ingredients ensuring that you never get bored with this recipe.

Though I have only touched on four out of numerous types of beans, I strongly encourage you to go out and experiment with all sorts of bean recipes.  Once you discover this often untapped protein source, your menu will be overflowing with new flavors and your wallet will be overflowing with the savings!