Skip to content

Type what you have

Cook with

navy bean ×
Three Bean Dip
Appetizer Mexican

Three Bean Dip

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Spread refried beans in an even layer in a 9-inch square baking dish. Combine cream cheese and taco seasoning mix in a small bowl; spread evenly over refried beans.
  2. 2 Combine navy beans, black beans, green onions, tomatoes, and cubanella pepper in a separate bowl; spread over cream cheese layer.
  3. 3 Cover dish; refrigerate before serving to blend flavors, at least 4 hours .

By SAHMCOOK

My Navy Bean Soup
Soup American

My Navy Bean Soup

4.3

Prep
15 min
Cook
45 min
Total
240 min

Instructions

  1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
  2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
  3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
  4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Grandma B's Bean Soup
Soup American

Grandma B's Bean Soup

4.3

Prep
20 min
Cook
600 min
Total
980 min

Instructions

  1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
  2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
  3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Old-Fashioned Baked Beans
Lunch American

Old-Fashioned Baked Beans

3.0

Prep
15 min
Cook
380 min
Total
395 min

Instructions

  1. 1 Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into water.
  2. 2 Carefully pour mixture into a slow cooker.
  3. 3 Cook on High, stirring occasionally, for 4 hours.
  4. 4 Stir 3 cups water into mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

By SNOWPRINCESS8301

Slow Cooker Homemade Beans
Side Dish American

Slow Cooker Homemade Beans

4.5

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Drain soaking liquid from beans; place them in a slow cooker.
  3. 3 Stir bacon, onion, ketchup, water, brown sugar, molasses, mustard, and salt into beans until well mixed.
  4. 4 Cover and cook on Low for 8 to 10 hours; stir occasionally if possible.

By TLEFURGEY

White Chicken Chili with Rice
Dinner American

White Chicken Chili with Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chicken, hot water, chicken broth, navy beans, rice mix, broccoli, carrots, and bell pepper in a large Dutch oven; bring to a boil. Reduce heat to low; simmer until broccoli and carrots are tender, about 15 minutes.

By Peggianne

Boston Baked Beans
Side Dish American

Boston Baked Beans

4.6

Prep
10 min
Cook
250 min
Total
260 min

Instructions

  1. 1 Transfer soaked navy beans and soaking water to a saucepan.
  2. 2 Bring to a boil. Reduce heat and simmer until nearly tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more.
  5. 5 Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil.
  6. 6 Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil.
  7. 7 Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are soft and tender, 1 1/2 to 2 1/2 more hours.
  8. 8 Serve hot and enjoy!

By AJRHODES3

Sausage, Kale, and White Bean Soup
Dinner American

Sausage, Kale, and White Bean Soup

4.6

Prep
15 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.
  2. 2 Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.
  3. 3 Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.
  4. 4 Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.
  5. 5 Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
  6. 6 Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.

By Always Cooking Up Something

Ham and Navy Bean Soup
Dinner American

Ham and Navy Bean Soup

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.
  2. 2 Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.
  3. 3 Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

By Diane

Bean Soup
Dinner American

Bean Soup

4.6

Prep
25 min
Cook
100 min
Total
125 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour.
  3. 3 Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
  4. 4 Add carrots and celery; cook until tender, about 10 to 15 minutes.
  5. 5 Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces.
  6. 6 Stir into soup until warmed through. Serve and enjoy!

By Pat Keene

Vegetarian Baked Beans
Dinner American

Vegetarian Baked Beans

4.0

Prep
10 min
Cook
420 min
Total
910 min

Instructions

  1. 1 Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. 2 Drain navy beans and put into a pot with 5 cups water.
  3. 3 Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
  4. 4 Preheat oven to 250 degrees F (120 degrees C).
  5. 5 Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
  6. 6 Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

By gammababy

Chef John's Boston Baked Beans
Dinner American

Chef John's Boston Baked Beans

4.6

Prep
15 min
Cook
150 min
Total
645 min

Instructions

  1. 1 Place navy beans in a large bowl and cover with several inches cool water; let soak overnight.
  2. 2 Drain beans; place in a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain; save bean-cooking liquid.
  3. 3 Preheat the oven to 300 degrees F (150 degrees C).
  4. 4 Place beans in a clean Dutch oven; add bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper. Pour in enough hot reserved bean-cooking liquid to cover beans; stir.
  5. 5 Cover Dutch oven; bake in the preheated oven 1 hour. Check liquid level; add more reserved bean-cooking liquid to cover beans. Return to oven; continue baking until beans tender and almost all liquid absorbed, about 1 hour.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C). Uncover beans; continue baking until top develops a flavorful crust, 20 to 30 minutes more.

By John Mitzewich

Baked Beans from Scratch
Dinner American

Baked Beans from Scratch

4.5

Prep
10 min
Cook
440 min
Total
450 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
  4. 4 Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch.
  5. 5 Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

By wkndyummychef

Harissa Bacon Baked Beans
Side Dish American

Harissa Bacon Baked Beans

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain on paper towels. Reserve 1/2 tablespoon bacon drippings in the skillet.
  3. 3 Cook onion in reserved drippings over medium-low heat until starting to soften, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes more.
  4. 4 Stir beans, harissa sauce, water, raisins, dates, cumin, and cooked bacon into the skillet. Pour into an 8-inch square baking dish.
  5. 5 Bake in the preheated oven, covered, until heated through and bubbly, about 40 minutes. Stir gently before serving and top with parsley and jalapeno slices. Recipe developed by Laura Kanya

By Ita Mac Airt

Navy Bean and Ham Soup
Dinner American

Navy Bean and Ham Soup

4.7

Prep
20 min
Cook
90 min
Total
170 min

Instructions

  1. 1 Place navy beans into a large pot and cover with several inches of cold water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour; drain and rinse beans.
  2. 2 Use a small piece of kitchen twine to tie parsley, thyme sprigs, and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven; add 8 cups cold water. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  3. 3 Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones; discard bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  4. 4 Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup; add ham and bring back to a simmer over medium heat. Season with salt and black pepper.

By jerry_smart

Instant Pot Double Bean and Ham Soup
Dinner American

Instant Pot Double Bean and Ham Soup

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot). Seal pressure cooker and turn the venting knob to point at "Sealed." Press the "Manual" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions.
  2. 2 Remove lid, stir in pork and beans and ham. Season with salt and pepper.

By lutzflcat

Slow-Cooked Baked Beans
Dinner American

Slow-Cooked Baked Beans

4.5

Prep
10 min
Cook
480 min
Total
970 min

Instructions

  1. 1 Place beans in a large pot and cover with plenty of water. Cover pot with a lid and soak beans for 8 hours or overnight. Drain and fill pot with fresh water.
  2. 2 Cook beans over medium heat until tender, about 1 hour. Drain beans, reserving the water for later use.
  3. 3 Place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, Worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. Add more bean water as needed if beans get too dry.
  4. 4 Cook on Low for 7 to 9 hours.

By Jaeme

Slow-Cooked White Chili
Dinner American

Slow-Cooked White Chili

4.5

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Bring chicken and chicken broth to a boil in a saucepan over medium heat; cook until chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer chicken and broth to a slow cooker.
  2. 2 Stir navy beans, corn, green chiles, onion powder, cumin, garlic, pepper flakes, oregano, and salt into chicken mixture.
  3. 3 Cover the slow cooker. Cook on Low until flavors are blended, 8 to 9 hours.

By Sue Wilker Rockamann

Quick and Easy Leftover Ham Soup
Dinner American

Quick and Easy Leftover Ham Soup

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

By lizziekeen

Brats and Beans Soup
Lunch American

Brats and Beans Soup

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
  2. 2 Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
  3. 3 Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.

By Heather Savage

Vegetarian Baked Beans with Canned Beans
Dinner American

Vegetarian Baked Beans with Canned Beans

4.5

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook until onion is soft and translucent, about 5 minutes. Add garlic; cook for 1 minute. Add bourbon; simmer for 4 minutes. Set aside off heat.
  3. 3 Whisk tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika together in a large bowl until smooth. Gently stir in onion mixture and beans to combine; transfer to a baking dish. Cover the dish.
  4. 4 Cook in the preheated oven for 35 minutes; uncover and cook 15 minutes more. Set aside before serving for 5 minutes.

By Soup Loving Nicole

Navy Bean and Ham Hock Soup
Dinner American

Navy Bean and Ham Hock Soup

4.7

Prep
35 min
Cook
135 min
Total
470 min

Instructions

  1. 1 Place navy beans into a Dutch oven with 8 cups water; bring to a boil. Boil for 2 minutes, then remove from the heat. Cover and let stand until beans are softened, about 5 hours.
  2. 2 Drain beans and discard soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil, then reduce the heat and simmer until beans are tender, about 1 1/2 hours.
  3. 3 Stir carrots, celery, and potato flakes into soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
  4. 4 Transfer ham hocks to a cutting board. When cool enough to handle, remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

By Culinary Envy

Instant Pot Navy Bean and Ham Soup
Dinner American

Instant Pot Navy Bean and Ham Soup

4.7

Prep
15 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; add celery, carrot, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off Sauté mode.
  2. 2 Stir chicken broth, beans, paprika, and thyme into vegetables in the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set the timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move the valve to Venting and release remaining pressure using the quick-release method, about 5 minutes.
  4. 4 Unlock and remove the lid; stir ham and tomatoes into bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

By StanDiego

Sweet Barbeque Beans
Dinner American

Sweet Barbeque Beans

4.6

Prep
30 min
Cook
80 min
Total
110 min

Instructions

  1. 1 Cook bacon in a large skillet until crisp. Drain on paper towels; set aside. Crumble ground beef into the skillet; cook and stir until no longer pink. Drain off grease. Transfer ground beef and bacon to a slow cooker; stir to combine.
  2. 2 Stir in baked beans, navy beans, kidney beans, ketchup, brown sugar, vinegar, honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, ground mustard, and Worcestershire sauce until combined.
  3. 3 Cover slow cooker. Cook on High for 1 hour.

By Tarene Condie

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Old-School Bean Soup with Wheat Berries
Dinner American

Old-School Bean Soup with Wheat Berries

5.0

Prep
20 min
Cook
300 min
Total
1040 min

Instructions

  1. 1 Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
  2. 2 Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  3. 3 Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
  4. 4 Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

By Jessica Collin