Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This recipe can be used in the Navy Beans and Onion Soup recipe. They can also be served over rice.

Ingredients Nutrition

Directions

  1. Place the beans in a colander and rinse with cold running water.
  2. Pick over the beans to remove any stones or foreign objects.
  3. Heat the oil over medium-high heat in a large, heavy stock pot.
  4. Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
  5. Add the bay leaf and thyme and saute for 1 minute.
  6. Add the beans and chicken stock and bring to a boil over high heat.
  7. Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
  8. Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
  9. Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
  10. Remove the bay leaf and serve hot.
Most Helpful

5 5

Fantastic. More than 5 stars for a simple, cheap little recipe. Don't be afraid of using a good quantity of finely chopped onions, even if it seems like a lot in the beginning. I used herbes de provence instead of thyme and had to cook them quite a lot longer too than stated, at least an hour, maybe even longer. No need for extra salt at the end, and only a bit of pepper. Next time I would double this as I'm already sad I don't have more to eat leftover.

5 5

I really enjoyed these beans! I only had 2 cups chicken stock, so I substituted 2 cups water with 2 chicken boullion cubes. Used dried thyme (about 1/4 teaspoon), too. I didn't seem to need any additional salt after cooking. I had to cook the beans for an 1 hour to get them tender. I'll be serving these again! Thanks for the great recipe!