Put 1 1/2 Cups Dry Navy Beans in each quart jar.
Add salt as desired.
Fill Jar with boiling water to 1 inch from the top.
Put on lids and rings.
Place in canner with hot water.
Pressure can at 10 lbs. pressure for 20 minutes.
Beans will continue to soften when you use them in either your soup or for baked beans.
and add pepper.
Add beans, and turn on medium/medium
br>Add rinsed and drained navy beans and bouillon to chicken broth
In pot, saute garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.
Cook your green beans fresh or frozen. If using canned skip this.
Heat the olive oil in a sauce pan, add the onions.
Cook until soft about 5 minutes on low.
Add everything but feta. If using canned green beans add now.
Simmer on low until hot.
Add feta.
I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.
Place meat in a large saucepan.
Cover with water.
Simmer until meat is tender.
Remove meat from broth.
Add navy beans, whole onion, salt and pepper.
Simmer until beans are tender.
Add additional water as needed.
inutes.
Stir the undrained navy beans into the mixture; bring to
rowned, 8 to 10 minutes. Using a slotted spoon, transfer to
Cook bones until meat falls off, for 2 hours, using low heat to simmer.
Add vegetables.
If using canned beans, add near end of cooking stage.
Add pepper to taste (before or after cooking). Serve with cornbread.
Serves 4 to 6.
After cooking, drain the beans and set aside.
(If using canned beans, rinse gently without smashing the beans).
Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
Add the beans and mix well.
Scatter chopped parsley, dill, and scallions over the beans.
Garnish with quartered tomatoes and egg.
If using frozen or fresh green beans, cook beans until crisp-tender and drain.
If using canned green beans, drain.
Prepare sause by combining oil, Dijon mustard, lemon juice and salt and pepepr.
Toss beans with sauce and marinate for one or two hours before serving.
Reheat beans before serving.
Place navy beans in a soup kettle.
Saute onions, garlic, parsley, and olive oil over medium heat.
Add cabbage and cook until softened.
Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
Simmer 30 minutes over low heat, covered.
Add spinach and cook over low heat for 1 minute.
Ladle into bowls and top each with 1 T. pesto (if desired).
Rinse beans in cold water. Place in
Combine all ingredients in baking dish or casserole.
Add just enough water to cover beans.
Cover with lid or foil, and bake at 250 degrees for 5 hours.
Remove lid or foil and bake for 1 hour more.
Brown beef and onion in oil.
Stir in flour and add seasonings.
Add tomato sauce and 2 cups of the liquid the beans were cooked in.
Simmer about 45 minutes.
Add beans and simmer until flavors blend.
Add the beans to a pot with enough
arge crock pot.
Soak navy beans over night or for 12
Soak navy beans according to pkg directions.
Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.
Place the navy beans into a large container and