Thread: navy bean recipe?

My goodness!!!!

Thank you all for the wonderful Ideas! Im so sorry I havent been on since Nov of 07! (just 4 months after my youngest was born)

I still need these Ideas, so I will keep these in mind to use them!

Im looking forward to being much more active, now.

I'm new to the site so I hope you all don't mind me just jumping in. I've got some recipes here for navy beans that you may be able to use

Navy Bean Soup
PREP TIME: 1 1/2 Hours
SERVES: 8


COMMENT:
Nothing is healthier or more comforting than a navy bean soup when prepared with lean ham rather than a fat ham hock or sausage. This light recipe has less sodium and is perfect for a cold January night.

* 1 pound dried navy beans
* 1 cup onions, diced
* 1/2 cup celery, diced
* 1 cup tomatoes, diced
* 1 cup potatoes, diced
* 1 cup cabbage, chopped
* 1/2 cup elbow macaroni
* 2 cups lean ham, diced
* 1/2 cup green onions, sliced
* 1/4 cup parsley, chopped
* 1/4 tsp salt
* black pepper to taste
* hot sauce to taste

METHOD:
Rinse the beans under cold running water. You may wish to soak the beans in cold water overnight to cut the cooking time by one-third. Place the beans in a large cast iron Dutch oven and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour or until beans are tender, stirring occasionally. Add onions, celery, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into the bean mixture and cook 20 - 30 minutes, stirring occasionally. You may need to add water to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce. NOTE: When stirring beans during the cooking process, mash approximately half of the beans by pressing the cooking spoon against the inside of the pot. This will give the navy bean soup a creamy consistency.

Tasty Italian Chili
1/2 - 1 lb of hamburger meat
1 T Italian seasoning
1 T garlic powder
2 T of chili powder
1/2 t of ground sage (only if you use hamburger and not Italian sausage)
1 can of diced tomatoes (whole are cheaper and you can cut them yourself)
1 can of navy beans
1 1/2 cups dry noodles (I use the rotini or bowtie)
2 cups of beef broth (I use three cubes and 2 cups of water)
1/2 red bell pepper
1 small jalapeno pepper
1/2 small onion
Salt and Pepper to taste

Place everything in a large pot including raw meat. Cook on low heat for about 45 minutes to an hour. Serve topped with cheese (your choice) and hot french bread feeds about 6 to 8 people.

In the restaurant they put Italian sausage but its a bit more expensive so I just use hamburger. Also they do not add noodles but it makes it stretch further if you add it. Hope that you enjoy it a real feeling soup and cost efficient. You may have to add more liquid depends on your taste if you like thick or watery soups.

Another 2 Treats
Drained canned tuna, chopped lettuce, tomatoes, onion, add cooked cannellini beans,or navy beans, add homemade balsmaic vinegar and olive oil salad dressing and it's outstanding! Add a hard boiled egg if you want.

#2.Thaw and drain frozen chopped spinach by pressing all the water out. Remember, this is "chopped" spinach. Smash a couple (to your taste)cloves of garlic in a pan with olive oil, gently heat for about three to five minutes on medium/high heat, until the garlic is infusing the oil with flavor, add the drained spinach to the hot garlic/oil, and mix it around to heat it evenly. Don't scorch garlic or spinach! Lower the heat if you need to. Takes about three minutes.

Add cooked, drained navy beans or cannellini beans, again to suit your taste, put salt, pepper and a little garlic powder, (if you like garlic.) stir it all around until combined.

Cover it, turn off the heat, and remove it from the stove. Let it sit for a couple of minutes still covered to heat the beans. I might now add cherry tomatoes, and I always add grated Romano cheese. Outstanding.

Source: jfolse.com

WHITE BEAN, GARLIC AND SAGE SOUP

1 lb. dry Great Northern or navy beans
1 c. chopped onion
1 T. olive oil
2 T. bottled minced garlic or 12 cloves minced
4 cans (14 oz. each) chicken broth
2 T. snipped fresh sage
1/2 t. coarse ground black pepper
Salt

Rinse and pick through beans; place in Dutch oven with 8 c. water; bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour or place beans in a Dutch oven with water; cover and let stand overnight. Drain and rinse beans; set aside.

Using same Dutch oven, cook onion in hot oil over medium heat until tender; add garlic, cook and stir 1 minute. Stir in beans a broth; bring to boiling; reduce heat; cover and simmer for 1 to 1 1/2 hours or until beans are tender. Stir in sage and pepper; season to taste with salt.

Source: FoodPals.com
I hope these help

I'm new to the site so I hope you all don't mind me just jumping in. I've got some recipes here for navy beans that you may be able to use

Navy Bean Soup
PREP TIME: 1 1/2 Hours
SERVES: 8


COMMENT:
Nothing is healthier or more comforting than a navy bean soup when prepared with lean ham rather than a fat ham hock or sausage. This light recipe has less sodium and is perfect for a cold January night.

* 1 pound dried navy beans
* 1 cup onions, diced
* 1/2 cup celery, diced
* 1 cup tomatoes, diced
* 1 cup potatoes, diced
* 1 cup cabbage, chopped
* 1/2 cup elbow macaroni
* 2 cups lean ham, diced
* 1/2 cup green onions, sliced
* 1/4 cup parsley, chopped
* 1/4 tsp salt
* black pepper to taste
* hot sauce to taste

METHOD:
Rinse the beans under cold running water. You may wish to soak the beans in cold water overnight to cut the cooking time by one-third. Place the beans in a large cast iron Dutch oven and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour or until beans are tender, stirring occasionally. Add onions, celery, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into the bean mixture and cook 20 - 30 minutes, stirring occasionally. You may need to add water to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce. NOTE: When stirring beans during the cooking process, mash approximately half of the beans by pressing the cooking spoon against the inside of the pot. This will give the navy bean soup a creamy consistency.

source: jfolse.com