A comfort food classic from my mom’s recipe book, these Navy White Beans are tender, simply seasoned and can be flavored to suit any dish. She used to add sliced franks to stretch the meal and it always reminds me of her. Isn’t food great for the memories it evokes?
My mom taught and showed me so many things, but cooking was a favorite thing we both enjoyed doing together and sharing.
When she passed away my Dad asked if I wanted anything of hers and I asked if I could go through her cookbooks and recipes so I could pass on my favorites and keep the memories alive.
Here is a simple yet satisfying white bean meal I always loved. Very easy and with a salad and crusty french bread it is a wonderful meal.
This a perfect one to keep the chill off, perfect comfort lunch or dinner.
This is a tried and true family recipe for navy white bean soup. This has tender navy white beans, a delicate flavored broth with thyme, lots of cooked carrots, celery and onion.
Easily add sausage, franks or chicken for a heartier meal. Enjoy!
This recipe first appeared on Kevin Is Cooking on January 2014 and has been updated with a video and new photos.
Mom's Navy White Beans
- 16 oz bag of white navy beans
- 1 large yellow onion chopped into bite size pieces
- 2 large carrots chopped into bite size pieces
- 2 celery stalks chopped into bite size pieces
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 4 sprigs of thyme tied
- 1 tsp salt and freshly ground black pepper
- Soak the beans overnight in water covering the beans by 1 inch.
- In a large soup or stock pot add the olive oil and the chopped onion, carrot, celery. Sauté for 6-8 minutes.
- Drain the water from the beans and rinse. Add the beans to the stock pot with the sautéed vegetables and stir to mix in. Add the thyme bundle, garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover and lower heat to simmer for 4 hours or until beans are soft, but not mushy (See Note 1).
- Season to taste and serve with crusty bread.
- At this stage it can be seasoned to reflect whatever type of soup you want, be it French with thyme and tarragon, Mexican with cumin, Italian with Italian herbs, etc.
You can also add fresh franks from the butcher and cook for an additional 20 minutes, but sometimes I like to add chicken.
- If using a slow cooker cook on high for 4 hours. If using an Instant Pot, set to Manual for 20 minutes.