No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Navy beans

Explore 24 recipes, 1 video, and more

Soup au Pistou

Time:55 mins
Ingredients
  • 1 cup lightly packed fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 3 anchovy fillets
  • 1/3 cup grated Parmesan, plus more for serving
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
  • 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind, about 1 by 3 inches
  • 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
expand

Kale, White Bean, and Potato Stew

Ingredients
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 teaspoons red-wine vinegar
expand

Polenta with White-Bean and Roasted-Pepper Ragout

Time:45 mins
Ingredients
  • 2 cups low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 2/3 cup regular or quick-cooking polenta
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 stalk celery, thinly sliced, plus leaves for serving
  • Pinch of red-pepper flakes
  • 1/3 cup thinly sliced jarred roasted piquillo or red bell peppers
  • 1 can (15 ounces) small white beans (such as navy), rinsed and drained
expand

Navy Bean Nicoise

Other Ideas:
French, Salads
Ingredients
  • 6 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large shallot, minced
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons minced fresh parsley leaves
  • 3 tablespoons minced fresh basil leaves
  • Sea salt
  • Ground black pepper
  • 1 pound small red potatoes, boiled, then halved or quartered
  • 1 head red-leaf lettuce, leaves separated, washed and dried, inner leaves reserved for future use
  • 5 ounces baby spinach
  • 2 ripe medium tomatoes, cored and cut in wedges
  • 1 pound green beans, into 1-inch pieces, blanched and dried
  • 1/2 cup Nicoise olives
  • 3 tablespoons capers, rinsed and drained
  • Sea salt
  • Ground black pepper
  • 3 cups cooked navy beans, rinsed and drained
  • 1 medium celery stalk, diced
  • 2 teaspoons freshly grated lemon zest
  • Sea salt
  • Ground black pepper
  • 2 hard-boiled eggs, peeled and quartered lengthwise
expand

Boston Baked Beans

Ingredients
  • 2 pounds dried pinto or navy beans
  • 1 large onion (about 1 pound), peeled, halved and sliced
  • 4 canned plum tomatoes, seeded and crushed
  • 2 dried bay leaves
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 12 whole cloves
  • 1/2 cup packed dark-brown sugar
  • 1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1/2 cup unsulphured molasses
  • 12 ounces salt pork, sliced
expand

Baked Beans, Limeade and Baby Back Ribs

expand

Franks and Beans

expand

Quick Vegetable and Navy-Bean Stew

Time:45 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 small red potatoes (10 ounces), cut into 1/2-inch pieces
  • 1 pound button mushrooms, trimmed and quartered
  • 1/4 teaspoon dried thyme
  • Coarse salt
  • 1 tablespoon tomato paste
  • 10 ounces baby spinach leaves, rinsed well
  • 1 can (14 1/2 ounces) navy beans, drained and rinsed
  • 1 tablespoon red-wine vinegar, optional
  • Ground pepper
expand

Slow-Cooked Baked Beans

Ingredients
  • 1 pound dried navy beans
  • 1/4 cup vegetable oil
  • 4 strips bacon
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup Maull's Genuine Barbecue sauce (maull.com) or other tomato-based barbecue sauce or ketchup
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon hot sauce, such as Tabasco, if desired
  • 2 1/2 cups water
  • Salt and pepper
expand

Barbecue "Baked" Beans

Ingredients
  • 1 pound dried navy beans, or great Northern beans
  • 4 ounces salt pork, or thick-cut bacon
  • 1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
  • 1 clove garlic, minced
  • 3 cups tomato juice
  • 1/4 cup tomato paste
  • 3 tablespoons unsulfured molasses
  • 3/4 cup packed dark-brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow or Dijon mustard
  • 3/4 teaspoon ground turmeric
  • 10 dashes hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper
expand

advertisement

advertisement

advertisement

advertisement