Navy Beans

Navy beans are the small white beans most Australians know from tinned baked beans. They’re one of the most widely consumed legumes in the world, prized for their mild flavour, smooth texture, and ability to absorb the flavours of whatever they’re cooked with. When properly cooked, they become creamy and tender without losing their shape.

Beyond baked beans, navy beans are excellent in soups, casseroles, and slow-cooked dishes. They’re a staple of American Boston baked beans, French cassoulet, and Italian pasta e fagioli. They also work well mashed into dips or blended into smooth, creamy soups.

Dried navy beans are inexpensive and keep indefinitely in the pantry. They require soaking before cooking — either overnight or using a quick-soak method — and then simmer for about an hour until tender. Tinned navy beans are a convenient alternative that need only rinsing before use.