Like other common beans, navy beans originated in Central America thousands of years ago. As a portable and nutritious source of protein, they have remained popular throughout the ages and across the miles. Especially popular are variations of baked beans using navy beans. In France, traditional cassoulet incorporates navy beans, meat, and vegetables baked together in a casserole, hence the name. In Great Britain, navy beans baked in tomato sauce are popular served at breakfast. Boston baked beans are made with molasses and Canadian baked beans are made with maple syrup. Delicious!
Navy beans are small, oval, white, and dense. They are mild tasting and absorb flavours nicely making them a favorite in American-style baked beans. Because they hold up well to cooking, navy beans are perfect in soups, stews, and even salads.Basic Cooking Instructions: Soak 1 cup of beans in 6 cups of water for a minimum of 8 hours or overnight. Drain, sort, and rinse the beans before use. Bring 6 cups of water and 1 cup of soaked beans to a boil. Add 1 tsp of salt Cover saucepan and cook on medium to low heat for 45-75 minutes or until tender. Add more liquid as necessary. Drain and serve. Yields 2.5 cups.
Storage Information: Package should be carefully resealed after each use. Store in a cool dry place.