Bart Gragg

How to Make Easy, Elegant and Tasty Navy Bean Recipe

by Bart "Cookie" Gragg

I like to cook all kinds of dry beans from scratch, but often people want more from a recipe than just the bean and some flavor. Not so with Navy beans. With red, black or kidney I found we want loads of flavor – peppers, sausages, ham, Cajun spices, etc.  Navy beans, however, can be just simple, easy and tasty.

This recipe yields a lightly flavored bean dish that can be used as a side to many main dishes, or eaten as it’s own meal with rice or potatoes.

Here’s how.

1 lb. dry Navy beans
1/3 cup Panchetta or Bacon diced into 1/4″ cubes
1/4 cup diced green onions
1/4 cup dry parsley
1/2 tsp. salt or salt substitute
1/4 tsp. ground black pepper

  1. Soak the beans either traditionally or using the quick soak method.
  2. Return to pot with enough water to cover by about two inches – you may need to add more later.
  3. I braise or quick cook the Panchetta or bacon until the dices just begin to get a brown crisp.
  4. Dump all of the ingredients into the pot with the beans.
  5. Cover the pot and place over medium high heat until it comes to a boil and reduce to a simmer. Simmer for about 1-1/2 to 2 hours, stirring every 15 minutes or so.  Cook until tender.


Bart “Cookie” Gragg

{ 2 comments… read them below or add one }

Cherry Comstock November 4, 2012 at 8:08 pm

I can’t wait to try this!!!


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