Having dried navy beans on hand gives you a cheap, healthy option for a vegetarian entree or side dish. These beans create the base for Boston baked beans or senate bean soup. Some worry about the gas caused by beans, but by preparing them correctly, you can cut down on this side effect. Once you have cooked your dry navy beans, use them in any recipe calling for canned navy beans in an equal amount. Unlike canned beans packed in salt, you can adjust the amount of salt to your personal preferences in your freshly prepared navy beans. Add this to my Recipe Box.
Instructions
1. Pour 10 cups of water into a two-gallon saucepan. Add 1 lb. of dried navy beans. Bring to a boil over high heat.
2. Lower the heat to medium-high and boil for two to three minutes. Remove the pot from the heat and cover. Let the beans soak for one to four hours. Soaking the beans overnight in cold water increases the likelihood of gas.
3. Pour the beans and their soaking water into a strainer placed over the sink. Do not use the soaking water for cooking to prevent gas. Rinse the beans to remove any residual soaking liquid.
4. Return the beans to the pot and pour six cups of fresh water in the pot. Bring the mixture to a boil over high heat. Cover the pot, and reduce the heat to a simmer. Cook the navy beans covered for 1-1/2 to 2 hours.
5. After 1-1/2 hours, pull a bean out of the cooking liquid and test for tenderness. Bite the bean, and remove from heat when the beans feel tender but not mushy. Add salt to taste only after cooking to prevent the beans from becoming tough.
6. Drain the navy beans only when ready to use, but leave them in the cooking liquid until then to keep them from becoming too dry. See resources below for recipe ideas for your cooked navy beans or just add salt and pepper and enjoy them unadorned.
Tags: navy beans, boil over, boil over high, cooking liquid, cooking prevent