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Navy Beans

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Preparation, uses, and tips

Before cooking, soak navy beans for eight hours and then cook, pressure-cook, or bake them. Navy beans are interchangeable with other white beans. 1 cup dried beans makes approximately 3 cups cooked beans. Use these little beans to make a delicious navy bean soup or classic baked beans, or purée them to use as a nutritious spread for biscuits or bread.

Buying and storing tips

Store dried navy beans in airtight glass or ceramic jars, where they will keep for a prolonged period.

Varieties

Navy beans are similar to Great Northern beans, but are much smaller. They are sometimes called “pea” beans because they are similar in size to peas, but they are more oval than spherical. Navy beans are a member of the Phaseolus species, and are grown primarily in Michigan. They are related to other white beans as well as to kidney beans and pinto beans.

Nutrition Highlights

Navy beans (boiled), 1 cup (182g)
Calories: 258
Protein: 15.8g
Carbohydrate: 47.8g
Total Fat: 1.0g
Fiber: 11.6g
*Excellent source of: Iron (4.5mg), and Folate (255mcg)
*Good source of: Calcium (127mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.