Navy Bean & Bacon Soup
Navy Bean & Bacon Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, navy bean & bacon soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The navy bean, haricot, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was domesticated. These small white beans are perfect for making baked beans. Navy beans are pea sized white beans which can be used in a variety of dishes.

Navy Bean & Bacon Soup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Navy Bean & Bacon Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have navy bean & bacon soup using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Navy Bean & Bacon Soup:
  1. Take 1 lb dried navy beans
  2. Prepare 12 oz thick cut bacon - slices cut across to 1/2" strips
  3. Take 1 medium yellow onion - diced
  4. Get 1 tsp garlic powder
  5. Prepare 2 tsp dried parsley
  6. Take 6 cups water
  7. Get 1 cup diced carrots
  8. Get to taste salt and pepper

It is super easy to make and absolutely tasty. Navy beans nutrition facts: Navy are small, oval white beans in the Fabaceae family of legumes. White navy beans get creamy when cooked and are excellent in soups and stews. If you've ever come across a small, white bean in a soup or bean salad that you can't.

Instructions to make Navy Bean & Bacon Soup:
  1. Sort beans to remove any broken/bad beans or other abnormalities. Such as what is pictured here.
  2. Soak beans using one of the 2 following methods. Overnight: Place beans in a large bowl with 6-8 cups cold water and allow to soak at least 12 hrs. OR Quick Soak (which I prefer): Place beans in large pot (about 6 quart size). Add 6-8 cups cold water. Bring to a boil over medium high heat. Boil 2 minutes. Turn off heat, cover, let sit 1-2 hrs. Drain and rinse beans in a large colander. Set aside. Do not save soak water.
  3. If you quick soaked just rinse the pot you used. Place pot on stove over medium-high heat. When hot add all of bacon. Cook until browned and crisp, stirring occasionally.
  4. Add onion, garlic powder, and parsley (do not remove bacon or drain fat). Cook 2 minutes more stirring constantly. Return beans to pot. Add 6 cups cold water. Stir to combine. Do NOT add any salt or pepper yet.
  5. Bring to a boil for about 2 minutes. Cover with lid slightly offset to vent. Reduce heat to medium low. Simmer until beans are tender, about 2 hrs, adding carrots in last 30 minutes. Check and stir occasionally.
  6. When beans are tender use a slotted spoon to transfer about 1/2 cup to a medium bowl. Mash beans with fork and stir back into soup. Add salt and pepper to taste at this time (I went with a heaping tsp of salt and 1/4 tsp pepper). Serve with cornbread if desired. Enjoy!
  7. See notes below ⤵
  8. For those who do not know, the primary reason for not salting beans as they cook is because the added salt has the tendency to prevent the beans from becoming tender. I'm personally not sure of the exact reason, but I do know from personal experience that this is accurate so I always salt beans after they are tender.

Today I'm canning Navy Beans according to a simple Meal Plan. We've rounded up our favorite navy bean recipes, whether you are using canned beans, or starting with the dried variety. Tip: If using dried beans, soak them overnight before cooking, for the tenderest. navy bean — daržinės pupelės tipinis varietetas statusas T sritis vardynas apibrėžtis Pupinių šeimos pašarinis, maistinis, vaistinis kultūrinis augalas (Phaseolus vulgaris var. vulgaris). atitikmenys: lot. Learn about navy bean in the Kitchen Dictionary - Food.com: Talk with your mouth full. Navy beans require lengthy, slow cooking.

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