x 15-ounce can navy beans
Navy beans are excellent sources of plant-based protein and dietary fiber, supporting digestive and cardiovascular health. They also provide folate, manganese, and iron, making them nutritionally dense legumes beneficial for vegetarian and vegan diets.
About
Navy beans (Phaseolus vulgaris), also called haricot beans or white beans, are small, oval legumes native to Mesoamerica and now cultivated globally. These beans are characterized by their creamy white color, mild flavor, and tender texture when cooked. The name "navy" derives from their historical use in U.S. naval provisions due to their excellent shelf stability and nutritional density. Navy beans are typically harvested when fully mature and dried for storage, with a cooking time of 60-90 minutes from dried form, though canned versions are pre-cooked for convenience.
Canned navy beans are navy beans that have been cooked and preserved in brine (salt water) within a sealed can, providing ready-to-use convenience while retaining nutritional value. The canning process involves blanching dried beans, packing them into cans with water and salt, and heat-sterilizing to ensure shelf stability for 2-5 years. The liquid in canned beans, called aquafaba, contains starches and proteins that can be drained or reserved depending on recipe requirements.
Culinary Uses
Navy beans are foundational to American comfort food, particularly baked beans (Boston baked beans), bean soups, and chilis. In Mediterranean and Latin American cuisines, they appear in pasta e fagioli, white bean stews, and bean dips. Canned navy beans expedite preparation, requiring only draining and rinsing before use in salads, casseroles, purées, and spreads. Their mild flavor and creamy texture make them ideal for both savory and subtle preparations. The reserved cooking liquid (aquafaba) serves as a binder for soups or a plant-based ingredient in baking.