Dried white navy beans are small, oval, and creamy-white legumes, also known as haricot beans or pea beans, that are a staple in dishes like baked beans and soups. They have a mild flavor and soft texture when cooked, and are a nutritious source of protein and fiber.
Characteristics and culinary uses
Appearance: Small, oval, and creamy-white in color.
Flavor: Mild and slightly nutty.
Texture: Soft and buttery or velvety once cooked.
Culinary uses:
Boston baked beans and other slow-cooked bean dishes.
Soups, such as Senate bean soup.
Dips and spreads when mashed.
Can be used in chilis and stews.
Nutritional information
Protein: High in protein.
Fiber: An excellent source of dietary fiber.
Other nutrients: Also a good source of iron, folate, and potassium.
Other properties: Naturally low in fat and cholesterol-free.
How to use them
Preparation: Dried navy beans should be rinsed before use. Soaking them beforehand is optional but will reduce cooking time.
Cooking: They can be boiled on the stovetop until tender, which typically takes about an hour after pre-soaking. Using a pressure cooker is another method that can cook them in about two hours.
Storage: When stored properly, both dried and canned white beans are nonperishable.
Type
Legume
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