Navy beans are a small white bean (similar to great northern beans) traditionally used to make the humble ‘baked beans’ dish many of us know and love. They have a sweet nutty flavour and like most of the legume family, are also great for cooking in soups and casseroles.
Navy beans were a staple bean of the United States Navy during the 20th century and the name stuck.
Health Benefits of Navy Beans
Navy beans are super high in cholesterol lowering fibre, which also helps to balance blood sugar. This means it is a perfect bean for those with diabetes or other blood sugar problems. Navy beans are a great source of fibre, magnesium, copper and B1 and are a very good source of protein, especially when combined with brown rice.
Cooking with Navy Beans
Navy beans are the size of a small pea, are a creamy white colour and are dense and smooth when cooked. We recommend using navy beans for our delicious homemade baked beans recipe. As with all legumes, it is best to soak them first overnight in the fridge before cooking. To cook add one cup of beans to 3 cups of water, bring to the boil and simmer for about 1.5 hours. Navy beans make a great dip or spread by simply blending with olive oil, garlic and your favourite herbs and spices. Spread on toast, eat with crackers or roll up with salad into a wrap. Whole cooked navy beans make a great protein rich addition to soups, salads and stir-fry’s.
Country of Origin
Product of Australia
Navy beans are very high in protein and resistant starch, important fuel for our beneficial gut bacteria. Navy beans are high in B1 and Folate as well as containing many of the essential trace minerals such as manganese, phosphorus, iron, potassium and magnesium,
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|Nutritional Information – Navy Beans (dried)|
|Per 130g (1/2 cup)|
|Fat, Total (g)||0|
|– Fat, Saturated (g)||0|
|Carbohydrate, Total (g)||20.0|
|Dietary Fibre (g)||7.0|
*All measurements are approximate and should be used as a guide only. Affordable Wholefoods is not liable for any discrepancy.
100% navy beans
How to cook navy beans: Soak overnight, rinse and drain well. Cover with fresh water in saucepan (3 cups water to 1 cup beans) bringing to the boil then simmering for 1 hour or until soft.
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