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The navy bean is a type of navy bean, a genus of the family Fabaceae. The plants are commonly called navy beans, or sometimes pea beans, though pea beans are not a true bean. The beans are grown for their edible seeds, which are used as food, and the edible bean pods that are used in cooking, and also in the manufacture of foods. They are also known as the common bean, the garden bean, the wax bean, the runner bean, and the cow pea.
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For you, the answer to the question How did the navy bean get its name? may be easy to answer. It was probably named after the United States Navy, which first began using these legumes in its ships and its sailors, who had to eat them to survive. However, the name did not originate with the military.
A Quick Look
The navy bean is a pea-shaped pearly white bean. It earned its name from the fact that it was a staple meal of the United States Navy in the early twentieth century. The Phaseolus vulgaris family, commonly known as the “common bean” family, includes navy beans. Navy beans are often mistaken for other white beans, such as great northern beans, cannellini beans, or white kidney beans, due to their creamy white appearance. A simple way to tell them apart is that navy beans are smaller and rounder than the others. Navy beans have a smooth, velvety texture and a somewhat nutty flavor, and they’re high in fiber like other legumes. They’re high in folate, manganese, and copper as well. Navy beans are suitable to a number of dishes due to their generally neutral flavor; they may even be hidden very nicely in a cake!
Overview
The navy bean is an oval-shaped pearly white bean. It earned its name from the fact that it was a staple meal of the United States Navy in the early twentieth century.
Navy beans are part of the Phaseolus vulgaris family, which also contains kidney beans, pinto beans, and cannellini beans, and is sometimes known as the “common bean” family. All of the cultivars in this family are thought to have descended from a single progenitor who was originally from South America. They were ultimately transported from the Americas to Europe, Asia, and Africa by Spanish explorers.
Navy beans are often mistaken for other white beans, such as great northern beans, cannellini beans, or white kidney beans, due to their creamy white appearance. Navy beans are smaller and rounder than these other kinds, while having a comparable flavor.
Identification
The navy bean is a tiny, oval-shaped bean with a creamy white hue. Navy beans are creamy and starchy when cooked, having a smooth, velvety feel.
Navy beans may be used in a number of dishes, including sweets, due to their neutral, slightly nutty flavor.
Nutritional Information
255 calories, 15.0 grams of protein, 1.1 grams of fat, 47.4 grams of carbs, 19.0 grams of fiber, and 0.7 grams of sugar are found in one cup of navy beans (approximately 182 grams). Navy beans are high in folate, manganese, and copper, among other nutrients.
Selection
Navy beans, both dry and canned, are readily accessible in most supermarket and bulk food shops.
When purchasing dried beans, look for beans that seem to be dry, uniformly colored, and free of cracks. When buying in bulk, look for shops with covered containers.
If you’re purchasing canned beans, be sure to check the label. The healthiest options will have a minimal ingredient list, with just beans, water, and perhaps salt as the main ingredients.
Storage
Dried beans should be kept in a cool, dark, and dry location where they may last up to a year.
The expiry date on the box of canned beans should be followed to ensure freshness.
Cooked navy beans should be kept refrigerated in an airtight container. They’ll last three to four days if stored this way.
Beans may be frozen as well. They may be frozen for four to six months if kept in an airtight container.
Preparation
After a simple drain and rinse, canned navy beans are cooked and ready to eat. This eliminates any extra salt as well as the starchy canned bean water.
Cooking dried navy beans takes a bit more time and effort. Cooking in big quantities and storing the leftovers in portioned containers for later use is recommended.
To cook dried beans, follow these instructions:
- Soak the beans first. Soaking beans may help decrease anti-nutrients (which are found in many plant foods) and make them easier to digest. Fill a big bowl halfway with water and add the appropriate quantity of dry beans, ensuring sure the water is a couple of inches higher than the beans. Soak medium-sized beans, such as navy beans, for at least six hours or overnight.
- Drain the soaking water and give the beans a thorough rinse under running water after they’ve completed soaking.
- Then, in a big saucepan, fill your beans with just enough water to cover them by a couple of inches. At this stage, you may flavor your beans with whatever spices or dry herbs you choose. However, save the salt until last.
- Bring the water to a boil in a large saucepan over high heat. When it comes to a boil, give the beans a toss, cover the pot, and turn the heat down to medium-low to maintain a gentle simmer. Cook the beans for 60-90 minutes, or longer if necessary. When the beans are done, mash them easily with the back of a spoon on the pot’s side.
- Once your beans are cooked, season to taste with salt and butter or olive oil, if preferred. Give them a good swirl before serving.
NAVY BEAN PATÉ WITH HERBS AND SUN DRIED TOMATOES
This plant-based navy bean paté is flavorful and flexible, serving as a dip with raw vegetables, a spread on a sandwich or wrap, or as a taco filling.
Ingredients
olive oil (extra virgin) 3 tbsp minced garlic 3 chopped sweet onion cloves 1 drained and rinsed navy bean 1 can of sea salt (14 oz) 5 slices parsley leaves, coarsely chopped 1 teaspoon sun dried tomatoes, minced 2 tablespoons Raw vegetable slices in various shapes and sizes for dipping
Directions
Time to Prepare: 10 minutes Time to prepare: 20 minutes Approximately 4-6 servings
To caramelize the onions and garlic, heat the olive oil in a pan over medium heat until it shimmers. Stir in the onions and garlic. Allow the onions and garlic to simmer slowly for the next 20 minutes or more, stirring just once or twice to avoid burning or sticking. If the onions are burning too fast or do not seem to be browning, reduce the heat. When the mixture becomes golden brown and smells delicious, it’s ready.
In a food processor, combine caramelized onions and garlic, navy beans, salt, and sun dried tomatoes to create the paté. Process until the mixture is largely smooth. If you like, you may leave a little texture.
Scoop the navy bean purée into a basin and mix in the chopped parsley. Serve with vegetables of your choice, or use in sandwiches, wraps, or tacos. Refrigerate leftovers in an airtight jar for up to 4 days.
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Foods That Are Related
Navy Beans Recipe & Nutrition | ‘s Encyclopedia of Food. Can be Prepared With: Vegetable Oil, Fresh Onion, Garlic, Fresh or Dried Cumin, Coriander, Fresh or Dried Turmeric, Fresh or Dried Ginger and Fresh or Dried Coriander.. Read more about navy beans recipe vegetarian and let us know what you think.
Frequently Asked Questions
How do you cook dried Navy beans?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
What is the difference between Navy beans and Great Northern white beans?
Navy beans are a type of white bean that is traditionally used in soups and stews. Great Northern white beans are a type of white bean that is typically used in baking recipes.
Are northern and Navy beans the same?
No, they are not the same. Northern beans are a type of kidney bean that is often used in soups and stews. Navy beans are a type of white bean that is often used in salads and dips.
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