NAVY BEANS RECIPE RECIPES

Name: Navy Beans
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 1/2 cups
Ingredients: 1 cup dried navy beans; 2 tablespoons virgin olive oil; 1 large onion, peeled and finely diced; 2 cloves garlic, peeled and minced; 1 medium bay leaf; 1 sprig fresh thyme; 4 cups chicken stock; salt; freshly ground black pepper

NAVY BEANS RECIPE - FOOD.COM

Navy Beans Recipe - Food.com image

Make and share this Navy Beans recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup dried navy beans
2 tablespoons virgin olive oil
1 large onion, peeled and finely diced
2 cloves garlic, peeled and minced
1 medium bay leaf
1 sprig fresh thyme
4 cups chicken stock
salt
freshly ground black pepper

Steps:

Place the beans in a colander and rinse with cold running water.
Pick over the beans to remove any stones or foreign objects.
Heat the oil over medium-high heat in a large, heavy stock pot.
Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
Add the bay leaf and thyme and saute for 1 minute.
Add the beans and chicken stock and bring to a boil over high heat.
Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
Remove the bay leaf and serve hot.

Nutrition Facts : Calories 541.8, FatContent 16.7, SaturatedFatContent 2.9, CholesterolContent 11.5, SodiumContent 556.3, CarbohydrateContent 70.5, FiberContent 21.4, SugarContent 11.9, ProteinContent 29.1

HAM HOCKS WITH NAVY BEANS RECIPE - FOOD NETWORK

Ham Hocks with Navy Beans Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 18 minutes

Prep Time 15 minutes

Cook Time 2 hours 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

Steps:

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

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