Navy Beans Food

NAVY BEAN SOUP

Navy Bean Soup image

Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

Steps:

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

NAVY BEANS

Navy Beans image

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

Ingredients

1 cup dried navy beans
2 tablespoons virgin olive oil
1 large onion, peeled and finely diced
2 cloves garlic, peeled and minced
1 medium bay leaf
1 sprig fresh thyme
4 cups chicken stock
salt
freshly ground black pepper

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

Homemade Baked Navy Beans image

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

Ingredients

1 lb dried navy beans
1 1/2 cups chicken stock
1/2 lb chopped bacon (place bacon in freezer for 20 minutes to ease chopping)
1 cup chopped onion
2 minced garlic cloves
1/2 cup ketchup
2 tablespoons A.1. Original Sauce
1 teaspoon dried mustard
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper

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

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