Navy Bean Gravy Recipes

Steps:

• Saute the onion and garlic in the olive oil in a saucepan over medium heat for 5 minutes. Add the thyme and pepper, and cook for 3 minutes more.
• While this cooks, mix the flour into the broth thoroughly. Pour this into a blender with the beans and soy sauce and blend until smooth.
• Add the onion and garlic mixture to the blender and blend until the onion no longer has any big chunks visible.
• Once smooth, pour the mixture back into the saucepan and cook over medium heat until thickened. Reduce heat to low.
• Make the gravy thinner, if you like, by adding water and stirring until evenly mixed. Add salt to taste.

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Steps:

• Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
• Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
• Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
• Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.