Navy beans are small, dense, white beans that cook down to a soft, creamy consistency. They have a mild, slightly nutty flavour that absorbs surrounding seasonings well, making them one of the most versatile dried beans in the kitchen. The name comes from their long history as a staple food in the United States Navy.
Navy beans belong to the common bean species (Phaseolus vulgaris), which originated in the Americas and was domesticated thousands of years ago. They are the bean most associated with baked beans — including the tinned baked beans familiar to Australians — and are also used in soups, stews, cassoulets, and purées.
They are widely available in Australia both dried and tinned. Navy beans are a significant source of plant-based protein and are a staple in vegetarian and vegan cooking.
How it's produced
Navy beans are grown as an annual crop in warm, temperate climates. The plants are bushy and compact (a ‘bush bean’ rather than a climbing type), reaching about 50 centimetres tall. Seeds are sown directly into well-drained soil after the last frost and the plants mature in roughly 85 to 100 days.
The beans are left on the plant until the pods are fully dry and the seeds rattle inside. In commercial production, the plants are mechanically harvested, threshed, and the dried beans are cleaned and sorted. Major producing regions include North America, South America, and parts of Africa. Some navy beans are grown in Australia, though most are imported.
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≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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