Type what you have

Ingredients

• ✓ navy bean
• olive oil
• chicken breast
• onion
• jalapeno pepper
• flour
• green enchilada sauce
• chicken broth
• oregano
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

By Soup Loving Nicole

Ingredients

• ✓ navy bean
• olive oil
• yellow onion
• poblano pepper
• garlic
• chicken broth
• chicken breast
• corn
• cumin
• chili powder
• black pepper
• salt

Instructions

1. 1 Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
2. 2 Reduce heat and simmer for 10 minutes.

By EverFit Montana

Ingredients

• ✓ navy bean
• water
• molasses
• brown sugar
• salt
• mustard
• black pepper
• salt pork
• onion

Instructions

1. 1 Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
2. 2 Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
3. 3 Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
4. 4 Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
5. 5 Cook on Low for 8 to 10 hours.

By Sandy Lafleur

Ingredients

• ✓ navy bean
• lemon juice
• olive oil
• garlic
• red chile flake
• butter
• mushroom
• kale
• salt
• black pepper

Instructions

1. 1 Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
2. 2 Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
3. 3 Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
4. 4 Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.

By Soup Loving Nicole

Ingredients

• ✓ navy bean
• chicken broth
• water
• onion
• celery
• garlic
• bay leaf
• tomato paste
• salt
• black pepper
• parsley

Instructions

1. 1 Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
2. 2 Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
3. 3 Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
4. 4 Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

By marci rogers

Ingredients

• ✓ navy bean
• sweet onion
• garlic
• vegetable broth
• curry powder
• lemon balm
• white pepper
• cayenne pepper
• patty pan squash
• corn kernel

Instructions

1. 1 Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
3. 3 Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
4. 4 Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

By Terri Goodwin

Ingredients

• ✓ navy bean
• water
• bacon
• onion
• celery
• chicken bouillon
• bay leaf
• salt
• black pepper
• clove
• tomato
• water

Instructions

1. 1 Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
2. 2 Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
3. 3 Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
4. 4 Stir in the tomatoes with their juice. Serve.

By Karena

Ingredients

• ✓ navy bean
• water
• onion
• green bell pepper
• garlic
• vegetable oil
• paprika
• vegetable broth
• maple syrup
• apple cider vinegar
• tomato paste
• mustard

Instructions

1. 1 Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
3. 3 Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
4. 4 Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ navy bean
• water
• dashi kombu
• onion
• white vinegar
• mustard
• ketchup
• molasses
• brown sugar
• black pepper
• water
• liquid smoke flavoring

Instructions

1. 1 Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
2. 2 Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
3. 3 Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
4. 4 Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
5. 5 Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
6. 6 Stir in liquid smoke before serving.

By Meg

Ingredients

• ✓ navy bean
• chicken breast
• green chili
• salsa
• chicken bouillon
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

Ingredients

• ✓ navy bean
• olive oil
• sausage
• garlic
• fire-roasted diced tomato
• beef stock
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach
• ditalini pasta

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ navy bean
• onion
• olive oil
• smoked sausage
• ketchup
• apple juice
• bacon bits
• brown sugar
• cider vinegar
• mustard
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion and saute until soft, 5 to 7 minutes.
2. 2 Add navy beans, sausage, ketchup, apple juice, bacon bits, brown sugar, cider vinegar, mustard, garlic, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Serve topped with Cheddar cheese.

By peloquinswife

Ingredients

• ✓ navy bean
• vegetable oil
• onion
• garlic
• ground beef
• tomato
• red chili bean
• black bean
• green bell pepper
• celery
• brown sugar
• white vinegar
• chili powder
• salt

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

By Karen

Ingredients

• ✓ navy bean
• chicken
• water
• chicken broth
• chicken-flavored rice mix
• broccoli
• carrot
• red bell pepper

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

Ingredients

• ✓ navy bean
• vegetable oil
• onion
• celery
• chicken
• chicken broth
• red kidney bean
• chickpea
• green chile
• chili powder
• cumin
• thyme
• garlic and herb seasoning blend
• salt

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
2. 2 Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

By Jandeebee

Ingredients

• ✓ navy bean
• olive oil
• garlic
• red pepper
• artichoke heart
• black pepper
• salt
• romano cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ navy bean
• water
• kale
• olive oil
• linguica sausage
• shallot
• chicken broth
• salt
• pepper
• hot sauce

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

Ingredients

• ✓ navy bean
• water
• ham bone
• ham
• onion
• carrot
• celery
• garlic powder
• black pepper
• paprika

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

Ingredients

• ✓ navy bean
• water
• ham bone
• ham
• onion
• salt
• black pepper
• bay leaf
• carrot
• celery

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

Ingredients

• ✓ navy bean
• onion
• maple syrup
• mustard
• chipotle chile pepper in adobo sauce
• ketchup
• cinnamon
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees. In a large bowl combine all ingredients. Spray a 7x11 shallow baking dish. Add bean mixture. Bake 45 minutes.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ navy bean
• water
• olive oil
• salt pork
• bacon
• onion
• water
• molasses
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ navy bean
• water
• sweet onion
• brown sugar
• molasses
• cider vinegar
• mustard
• garlic
• nutmeg
• cinnamon
• black pepper

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

Ingredients

• ✓ navy bean
• water
• baking soda
• bay leaf
• bacon
• onion
• molasses
• brown sugar
• mustard powder
• salt
• black pepper

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

Ingredients

• ✓ navy bean
• water
• ketchup
• maple syrup
• brown sugar
• molasses
• worcestershire sauce
• salt
• black pepper
• chili powder
• onion

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

Ingredients

• ✓ navy bean
• parsley
• thyme
• bay leaf
• ham hock
• carrot
• onion
• garlic
• water
• kosher salt
• black pepper

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

Ingredients

• ✓ navy bean
• chicken broth
• water
• tomato
• carrot
• onion
• celery
• pork and beans
• ham
• salt
• black pepper

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

Ingredients

• ✓ navy bean
• water
• ketchup
• ham
• water
• brown sugar
• molasses
• onion powder
• mustard
• salt
• worcestershire sauce
• black pepper

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

Ingredients

• ✓ navy bean
• chicken breast
• chicken broth
• white corn
• green chili
• onion
• cumin
• garlic
• red pepper flake
• oregano
• salt

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

Ingredients

• ✓ navy bean
• chicken broth
• ham
• corn
• onion
• parsley
• thyme
• salt
• red pepper flakes
• hot pepper sauce
• parsley

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

Ingredients

• ✓ navy bean
• bratwurst
• carrot
• onion
• chicken stock
• beef broth
• sauerkraut
• pinto bean
• kidney bean
• basil
• parsley
• salt

Instructions

1. 1 Place the bratwursts, carrots, and onion in a slow cooker. Pour in chicken stock and beef broth. Mix in sauerkraut, pinto beans, kidney beans, navy beans, basil, parsley, and salt.
2. 2 Cover, and cook 4 hours on High.

By LOOLAY