Navy Beans

Navy Beans

When my mother was growing up in Mississippi, lunch was called dinner and what we know as dinner was supper. Dinner, served around noon was the heaviest meal of the day. Quite a few European, Central and South American cultures still follow similar meal patterns, especially those that enjoy a siesta. I went to college in Guadalajara in the 80’s and as a multitasking American had a hard time adjusting to the midday break at first – I thought, oh I’ll do my banking or run some errand I need to complete, only to discover EVERYONE took the siesta. Once I resigned myself to the idea I must relax during this time, I actually came to relish the quiet hours. I would study and then read or nap in preparation for an evening out. I particularly loved going out to dinner every night in Guadalajara, and years later in Madrid, enjoying family, friends, food, music and meeting new people.

The productivity of the American worker has increased dramatically since 1970, meaning each of us are working longer and harder but our wages have not keep pace and increased. Spain on the other hand is home to the world’s largest worker owned cooperative – a $12 billion organization where the workers manage the company. In 2019, Spain was named the Bloomberg’s Healthiest Country in the world in part because they enjoy the highest life expectancy. I have to believe the time spent simply enjoying one another, luxuriating in life, something that has become elusive in the United States, is a strong contributing element. !Viva la siesta!

Navy Beans – a cup of these “soup” beans and a beautiful One Minute Spinach make a wonderful Summer supper. These beans are the base of the infamous Pork -n- Beans dish. Add my Light Creamy Coleslaw for an elevated BBQ experience.

  • 7 to 9 Cups Water
  • 3 Cups Navy Beans (or White or Great Northern Beans)
  • 3 Edward & Sons Not-Chick’n Bouillon Cubes
  • 2 medium sliced organic Carrots
  • 2 organic Cloves Garlic
  • 1 small finely chopped organic Celery Stalk
  • 1 Bay Leaf
  • 1/2 Cup Organic Olive Oil
  • 1/2 Tbs. crushed or rubbed Sage
  • 1/2 Tbs. Rosemary
  • 1 tsp. Spike Seasoning
  • 1 tsp. Jane’s Krazy Mixed-Up Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Oregano
  • 1/2 tsp. Thyme
  • 1/2 tsp. Tony Chachere’s Creole Seasoning

Rinse beans in a colander, place in a large pot and cover with approximately 5 to 6 cups of cold water. Because the beans will absorb some of the water, but not as much as red beans, make sure there is two inches of water above the beans and allow to soak overnight. In the morning, add 2 additional cups of water and all the ingredients except the carrots. Bring everything to a boil on high heat and then turn it down to low. (You can also use a pressure cooker, crock pot or instant pot but need to follow the directions for the specific device.) Add the carrots after 2 hours. Cook for 3 to 3 1/2 hours. Serve with cornbread or brie and a baguette. Voila!

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