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.
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
- Soak the beans either traditionally or using the quick soak method.
- Return to pot with enough water to cover by about two inches – you may need to add more later.
- I braise or quick cook the Panchetta or bacon until the dices just begin to get a brown crisp.
- Dump all of the ingredients into the pot with the beans.
- 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