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navy or small white beans

GrainsYear-round. Dried navy beans are harvested in late summer through fall in major growing regions (primarily North America) but remain available throughout the year as shelf-stable dried or canned products.

Navy beans are an excellent plant-based source of protein and dietary fiber, providing approximately 8g protein and 6g fiber per cooked half-cup serving. They also contain significant amounts of folate, magnesium, and iron, along with polyphenol antioxidants.

About

Navy beans, also known as Phaseolus vulgaris var. parvus or haricot beans, are small, oval-shaped legumes native to the Americas and characterized by their white or pale cream color and smooth seed coat. These beans derive their "navy" designation from their historical use as a dietary staple in the U.S. Navy beginning in the 19th century.

Navy beans are among the smallest dried bean varieties, typically measuring 6-8 millimeters in length. They possess a mild, slightly nutty flavor and a creamy texture when cooked, making them versatile across many culinary applications. The beans maintain their shape well during cooking and have a relatively short cooking time (60-90 minutes) compared to larger legume varieties.

Culinary Uses

Navy beans are fundamental to several classic dishes, particularly Boston baked beans and traditional bean soups. In British and American cuisines, they are the primary component of canned baked beans in tomato sauce. Their small size and creamy consistency make them ideal for purées, spreads, and as thickening agents in soups and stews.

Across Mediterranean and European cooking traditions, navy beans appear in minestrone, cassoulet, and various regional bean preparations. They pair well with aromatics (onions, garlic), smoked meats, herbs like thyme and bay, and acidic elements such as tomato and vinegar. Due to their neutral flavor profile, navy beans readily absorb accompanying spices and seasonings.

Forms & Preparations

Dried whole beans — Uncooked beans requiring soaking and cooking; staple pantry form offering long shelf life and economic value.
Canned beans — Pre-cooked and preserved in liquid; ready-to-use form requiring only draining and rinsing, convenient for quick meal preparation.
Frozen cooked beans — Pre-cooked and frozen without liquid; intermediate option between dried and canned for flexibility and reduced sodium.
Bean flour or powder — Finely ground dried beans used as thickening agent or protein addition in soups, stews, and baked goods.
Bean paste or purée — Cooked beans processed into smooth paste; used as base for spreads, dips, or as thickening agent in traditional preparations.
Split or cracked — Beans split along the seam for faster cooking and easier digestion; primarily used in soup preparations.