Navy Beans

Navy Beans



Navy beans are a variety of kidney bean, also known as Boston bean and yankee bean. Navy beans are small, white and oval with a refined texture and delicate flavour. These are the beans most commonly used for baked beans as their skin and fine texture do not break upon cooking. These beans were named ‘navy beans’ for their role in the U.S Navy’s diet during the second half of the 19th century.

Served Best

Add to soups, a chilli, salads and more.

How To Cook

To shorten cooking time and make them easier to digest, navy beans should be pre-soaked. Cook on the stove - add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. Navy beans generally take about 1 - 1.5 hours to become tender using this method.


Navy beans are an excellent source of cholesterol-lowering fibre, as are most other beans. In addition to lowering cholesterol, navy beans' high fibre content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, navy beans provide virtually fat-free high-quality protein. Navy beans are a very good source of folate and manganese and a good source of protein and vitamin B1 as well as the minerals phosphorus, copper, magnesium and iron.


Navy Beans.

Nutritional Information

Serving Size: 50 g
Average Per 100g:

Energy: 1211 kJ
Protein: 21.9 g
Carbohydrate: 34.8 g
Sugars: 3.5 g
Fat Total: 2.2 g
Fat Saturated: 0.3 g
Sodium: 4 mg



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