NAVY BEANS
Make and share this Navy Beans recipe from Food.com.
Provided by BeckyF
Categories Beans
Time 1h10m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
HOMEMADE BAKED NAVY BEANS
I created this recipe from a compilation of ol' school favs (betty crocker, searchlight, etc). The beans are tender and the sauce is light and have the beans the perfect blend of sweet and savory.
Provided by Chef Karen B.
Categories Beans
Time 3h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight, drain and rinse.
- Cook Beans in 8 cups of water for 1 hour or until tender.
- Drain Beans and place in dutch oven.
- Add remaining ingredients to dutch oven and bake covered at 325 degrees for 2 hours. Remove cover for last 15 minute Let stand for 20 minutes to allow for sauce to thicken. Taste and add salt if desired.
Nutrition Facts : Calories 373.7, Fat 11.5, SaturatedFat 3.6, Cholesterol 16.5, Sodium 615.9, Carbohydrate 55.4, Fiber 11.4, Sugar 27.1, Protein 14.2
EASY CANNED NAVY BEANS
I got this from my mom who cans navy beans every year either for bean soup or baked beans. She has had this way confirmed by her local MSU extension as an acceptable way to can navy beans. Please note the ingredients are per jar.
Provided by MichiganSuperstar
Categories One Dish Meal
Time 30m
Yield 1 quart, 4-5 serving(s)
Number Of Ingredients 2
Steps:
- Put 1 1/2 Cups Dry Navy Beans in each quart jar.
- Add salt as desired.
- Fill Jar with boiling water to 1 inch from the top.
- Put on lids and rings.
- Place in canner with hot water.
- Pressure can at 10 lbs. pressure for 20 minutes.
- Beans will continue to soften when you use them in either your soup or for baked beans.
Nutrition Facts : Calories 262.9, Fat 1.2, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 47.4, Fiber 19, Sugar 3, Protein 17.4
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