I love navy beans more than any other bean right now, which says a lot because I’m crazy about legumes. My kids accusingly ask me every time Amazon delivers a package, “Mom, did you buy ANOTHER bean book?”
The best beans for me are navy beans, which are also called haricot beans. They taste buttery and nutty and have a creamy texture. They are so versatile and my oldest loves them for a simple snack.
This post is organized in the way that will be most useful to the average home cook who isn’t crazy about beans. It starts with general information about how to use beans in cooking and nutrition facts. For my fellow legum lovers, I have followed with more history and cultural context.
Navy beans taste mild, have thick skins, and are creamy. They are great for hearty, thick dishes like Boston beans, pork and beans, and navy bean soup.
They can withstand long cooking times without losing shape, making them ideal for slow-cooked stews and soups. Navy beans also work well in casseroles and bakes, adding substance and flavor to oven-baked dishes. When navy beans are mashed or pureed, they become creamy, which makes them a great base for hearty spreads and dips.
This pantry staple is easy to find at most grocery stores; you can get it in the form of either canned or dried beans.
If you check your cupboards and discover you don’t have either legume, have no fear. You can use several suitable substitutes to ensure your dish turns out just as delicious.
If navy beans are unavailable, you can easily use any white like great Northern or cannellini beans. You could also use other colored bean, such as white kidney beans or black beans. In a pinch, lentils can also step in as a viable replacement.
As a home cook and bean enthusiast, I often come across recipes calling for “navy beans” or “Yankee beans” At first glance, these two terms seem interchangable But are Yankee beans and navy beans really the same thing? I decided to get to the bottom of this bean identity crisis once and for all.
The short answer is yes – Yankee beans and navy beans refer to the exact same variety of white pea bean. But the terminology behind these beans still causes plenty of confusion. Let’s clear things up by exploring the history, uses, and characteristics that define Yankee/navy beans.
The Origins of the Navy Bean
Navy beans earned their maritime name from being a staple food served aboard vessels in the U.S. Navy in the early 1900s. Their compact size made them easy to transport and store on ships. Plus, beans provided an inexpensive protein source to help fuel sailors’ diets.
But navy beans trace their history back much further. They originated in the Americas and were cultivated by Native American tribes. European settlers later adopted navy beans as an affordable crop able to withstand a variety of climates.
Over time, navy beans became a dietary staple in North America and Europe. Today, they remain one of the most widely consumed bean varieties worldwide.
How “Yankee Bean” Entered the Picture
So where does the name “Yankee bean” come from? Navy beans were frequently used in dishes like baked beans, a staple of New England cuisine So Americans began colloquially calling them “Yankee beans” as well.
The term Yankee bean first emerged in the late 1800s. It gained popularity through cookbooks and recipes shared throughout Northeastern regions of the U.S.
Since then Yankee bean and navy bean have been used interchangeably when referring to the same petite white pea bean grown across North America.
Identifying Characteristics of Yankee/Navy Beans
Yankee/navy beans have some defining features that set them apart from other bean types:
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Small and oval – Approximately 1/2 inch long oval shape. A little larger than a pea.
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Bright white color – Smooth, bright white exterior. Insides remain white when cooked.
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Mild, nutty flavor – Subtly sweet with a buttery, nut-like taste. Perfect canvas for seasoning.
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Smooth texture – Soft and creamy when cooked, but still retain shape. Not mushy.
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Thin skin – Delicate skin sometimes described as “waxy.”
These signature qualities make Yankee beans perfectly suited for simmering in hearty dishes!
The Many Uses of Yankee Beans
So why have Yankee/navy beans become such a beloved pantry staple? Their versatility! Here are some of the most popular ways to enjoy Yankee beans:
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Baked beans – The #1 use, traditionally seasoned with maple syrup and bacon.
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Soup – Pureed for silky bean soups. Also add to minestrone.
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Stew – Simmer in thick meat and veggie stews for added protein.
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Salad – Chilled in bean salads combined with veggies.
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Dip – Blend into smooth bean dips and spreads.
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Chili – Commonly used in vegetarian and meat chilis.
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Casseroles – Mixed into casseroles to add creamy texture.
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Rice and beans – The perfect partner for rice side dishes.
Clearly, the uses for Yankee beans are practically endless!
Availability and Preparation
Yankee beans are available dried or canned year-round. Canned beans offer convenience, but cooking dried beans from scratch yields better texture and flavor.
Preparing Yankee beans is simple:
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Sort and rinse – Remove any debris and damaged beans, then rinse.
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Soak – Soak beans 8-12 hours or quick soak for 1 hour.
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Drain – Drain soaking liquid.
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Cook – Simmer in fresh water for 1-1 1/2 hours until tender.
And your Yankee beans are ready to become the star of your next meal!
Can You Substitute Other Bean Types?
Don’t have any Yankee beans in your pantry? Not to worry – you can substitute other white bean varieties:
- Great northern beans
- Cannellini beans
- Marrow beans
- European white beans
While not exact replacements, these varieties work well in most recipes calling for Yankee/navy beans. Just adjust soak and cook times as needed.
While their name comes from an association with the navy, Yankee bean is in fact the true identity of this petite white legume. By any name, Yankee/navy beans have earned their reputation as one of the most widely used and treasured beans across cuisines. Their mild taste, creamy texture and versatility explain why they continue to star in kitchens today. So whether the recipe calls for navy beans or Yankee beans, you can add them with confidence knowing it’s the same beloved bean.
How to cook white navy beans
Navy beans shine in salads, absorbing vinaigrettes and complementing fresh veggies. Transform them into a creamy soup by blending with aromatic herbs and spices. Add them to stews, casseroles, or chili, infusing your dishes with protein and fiber. Mash them for a nutritious spread, tossed in a Mediterranean-inspired dish, or baked into a savory casserole. It is a versatile bean that tastes great in many dishes. One of the easiest is this classic broth beans recipe, which can be made on the stove or in an Instant Pot:
To make navy beans, first rinse one pound of dry beans under cold water and then put them in a big soup pot. Cover the beans with fresh water and let them soak overnight at room temperature.
The next day, drain and rinse the beans, returning them to the pot. Put enough chicken broth in the big pot to cover the beans. Add two bay leaves and garlic cloves to the pot to make it smell better. Bring the mixture to a gentle boil on medium-high heat, then reduce the heat to a simmer.
Sprinkle in a pinch of salt and red pepper flakes for a hint of warmth. Allow the beans to cook slowly, absorbing the rich flavors, until they are tender and creamy. This stove-top method lets the navy beans soak up the flavor of the chicken broth and the light scent of the bay leaves, making a hearty and tasty dish.
Choose your trusty pressure cooker or Instant Pot for an easy and quick way to cook tasty navy beans. First, run one pound of dry navy beans under cold water to clean them. Then, put them in the Instant Pot.
Put fresh water over the beans and let them soak for an hour at room temperature. You can also use the Instant Pot’s quick soak function to speed up the process. Drain and rinse the beans, returning them to the Instant Pot.
Put enough chicken broth in the pot to cover the beans, and add a few bay leaves to make it smell nice. Sprinkle in a pinch of salt and red pepper flakes to infuse a subtle heat. Seal the Instant Pot and set it to high pressure for a cooking time of around 25 minutes.
Allow natural release for optimal tenderness. This quick and easy method makes sure that the navy beans soak up the flavorful chicken stock and aromatics, making a delicious dish in no time.
Quick Soak Method—The quick soak method is a quick and easy way to prepare dried beans in less time than the overnight soak method. Put the dried beans in a pot and cover them with water, making sure there are about three cups of water for every cup of beans.
Bring the water to a rapid boil on the stove, allowing the beans to cook for 2-3 minutes. Cover the pot and take it off the heat. Let the beans soak in the hot water for about an hour. After this expedited soaking period, drain and rinse the beans thoroughly.
The quick soak method softens the beans quickly and well, so they can be cooked without having to wait overnight. This makes it a useful method for making meals on the spot.
Add a Ham Bone: Do you still have a holiday ham left over? You should make navy beans with it. When a ham bone is added, it gives the beans a smoky and meaty flavor that makes them taste wonderful.
The ham bone, navy beans, chicken broth, bay leaves, and a pinch of red pepper flakes should all be put into the large soup pot. Allow the ham bone to simmer alongside the beans, letting its seasoned goodness meld with the other ingredients.
Other types of white beans
Navy beans are only one type of white bean. Great northerns, butter beans (baby lima beans), and Cannellini Beans are a few of the most common.
Great northern beans have a thin skin and tender texture that makes them ideal for delicate dishes. Many times, Cannellini Beans work just as well as Navy or Great Beans when a recipe calls for white beans. They are slightly larger, have a meaty texture, and have thicker skin. With nutty and early flavor works well in soups and cold salads.
As a substitute, butter beans stand out more because they are bigger than the other types of white beans. Even though butter beans aren’t very common, I’m really falling in love with their rich flavor and buttery texture. Don’t be afraid to use them instead of other beans.
Seinfeld: Yankee bean
FAQ
What is another name for navy beans?
What bean is closest to navy bean?
What were navy beans originally called?
Are navy beans and great northern beans the same thing?
What is the difference between navy bean and Yankee bean?
The navy bean is a pea-sized, off-white, oval-shaped legume that has been a staple food for the U.S. Navy since the mid-1800s. The Yankee bean, on the other hand, is the specific bean used in canned pork and beans.
Are navy beans the same as pea beans?
In other parts of the world, navy beans have several different names, including pea beans, Boston beans, Yankee beans, Haricot Beans, and white beans. Navy beans are commonly used in soups, stews, casseroles, and baked bean dishes because they absorb flavors and hold their shape well during cooking.
Are navy beans and Great Northern beans the same?
Vitamins and Minerals: Navy beans and great northern beans are good sources of essential vitamins and minerals, including vitamin b, folate, potassium, magnesium, iron, and zinc. Calories: The calorie content of navy beans and great northern beans is also similar.
Why are navy beans called white beans?
They’re called Navy beans, not for their color, but for their presence as a staple product used by the US Navy. They’re strikingly white without any hint of green or brown. Navy beans are one of the smallest of the white beans at about the same size as a pea. Cooked Navy beans are one of the softer beans, turning quite creamy.