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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

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

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

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

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

Kitchen Sink Soup
Dinner American

Kitchen Sink Soup

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Combine chicken broth, broccoli, potatoes, carrots, celery, bell pepper, parsnip, onion, and mushrooms in a large stockpot over medium heat. Stir in cauliflower, peas, green beans, wax beans, chickpeas, navy beans, and parsley; season with salt and pepper. Cover partially with a lid and cook until vegetables are tender, about 30 minutes.

By Judy

Vermont Maple Stout Baked Beans
Dinner American

Vermont Maple Stout Baked Beans

4.2

Prep
20 min
Cook
625 min
Total
1125 min

Instructions

  1. 1 Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
  2. 2 Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
  3. 3 Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
  4. 4 Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
  5. 5 Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
  6. 6 Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

By 14th Star Brewing Co

The Best Slow Cooker Baked Beans (Dad's Recipe)
Dinner

The Best Slow Cooker Baked Beans (Dad's Recipe)

4.0

Prep
10 min
Cook
540 min
Total
1030 min

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

Mushroom and Kale Stir-Fry over Navy Beans
Dinner

Mushroom and Kale Stir-Fry over Navy Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

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

Hearty Bean Soup
Dinner

Hearty Bean Soup

4.6

Prep
20 min
Cook
105 min
Total
605 min

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

Cream of Patty Pan Squash and Sweet Corn Soup
Dinner

Cream of Patty Pan Squash and Sweet Corn Soup

Prep
20 min
Cook
125 min
Total
625 min

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

Bean with Bacon
Dinner

Bean with Bacon

4.6

Prep
15 min
Cook
140 min
Total
155 min

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

Instant Pot® Vegetarian Baked Beans
Dinner

Instant Pot® Vegetarian Baked Beans

Prep
5 min
Cook
60 min
Total
90 min

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

Vegetarian Slow Cooker Baked Beans
Dinner

Vegetarian Slow Cooker Baked Beans

4.0

Prep
15 min
Cook
630 min
Total
1125 min

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

Pasta Bean Soup
Dinner

Pasta Bean Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

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