Navy Beans
High protein and quick-cooking for hearty soups and classic baked beans, your reliable pantry staple.
What it is
Navy beans are small, oval-shaped white beans that got their name from being a staple food in the U.S. Navy since the 1800s. They're actually a variety of common bean originally from the Americas.
How to cook
Soak overnight, then simmer for 60-90 minutes until tender. For quicker cooking, use the quick-soak method: boil for 2 minutes, let stand 1 hour, then cook as usual.
Flavor and texture
Mild, slightly nutty flavor with a creamy, smooth texture that becomes tender when cooked while maintaining its shape well.
Best uses
Classic baked beans, white bean chili, minestrone soup, three-bean salad, and Mediterranean white bean dips. Great for meal prep and freezes well after cooking.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 1-2 yearsif kept in original bulk bag |
| Sealed (pantry) | 2-3 yearsin airtight container |
| Refrigerated | 3-4 yearsextends life in humid climates |
| Frozen | 4-5 yearsprevents insect development |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Extremely long-lasting when kept dry and protected from insects.
Cooking tip
Add salt and acidic ingredients like tomatoes only during the last 30 minutes of cooking to prevent the beans from becoming tough.
Interesting note
Navy beans are sometimes called 'pea beans' because of their small size, and they're the beans used in most commercial canned baked bean products.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), navy beans take 90–95 minutes of simmering instead of 75. Soak overnight, simmer gently to keep the skins on, and start tasting at 85 minutes. They're done when the centers are creamy with no firm core.