I love navy beans. I remember standing in the kitchen as a little girl while my uncle Ronald would make navy beans. He would talk about how beans were good for you and how I should make sure that I eat them. Who knew that when I grew up that beans would be a regular staple in my nearly meatless diet. I wish I knew his secret because he made them taste delicious without adding meat for flavoring!
This is a very basic navy bean recipe. Feel free to spice them up with whatever seasoning you enjoy most. Bon Appetit!
KITCHEN TOOLS: Martha Stewart Enameled Cast Iron 3 Quart Dutch Oven, fine mesh strainer
- 1 cup dry navy beans
- ½ of a large onion (white or yellow) chopped
- 1 bay leaf
- Optional - Salt and pepper to taste
- Optional - 2 vegetable bouillon cubes – I use Rapunzel Vegetable Bouillon cubes
- Add dry beans to a medium size bowl. Cover beans with water and soak overnight. The beans should have at least 1 inch of water over top of them.
- Rinse beans in a strainer.
- Add beans to a pot and cook on high until it boils.
- Add onions.
- Add bay leaf.
- Simmer for 1 and ½ hours until beans are tender.
- The all ingredients to the pot.
- Once cooking is complete remove the bay leaf and serve.
- I garnished with some dry basil.
I want to hear from you! Did you try making this recipe? If so, let me know what you think of the recipe by leaving a comment, rating it, and sharing a picture on Instagram with the hashtag #whatchelseaeats!