Mom's Navy Beans Recipe + Video
My mom's navy beans recipe makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth; a must-make!
Ingredients
- 16 ozdried navy beans (or other white beans)
- 1 largeyellow onion (chopped into bite size pieces)
- 2 largecarrots (chopped into bite size pieces)
- 2stalks celery (chopped into bite size pieces)
- 2 tbspolive oil
- 2 clovesgarlic ( crushed)
- 4 sprigsthyme (tied, or 1/2 tsp dried thyme)
- 1 tspsalt
- 1 tspfreshly ground black pepper
Directions
- 1
Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
- 2
Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
- 3
Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
- 4
Season to taste and serve with crusty bread.