Bam's Navy Beans

2 reviews, 4.5 star(s). 100% would make again

Ready in 45 minutes

Easy and delicious. Add celery and carrot pieces, if desired, during the last hour of cooking to make a Navy Bean Soup.


1 pound Dry Navy beans; sort and rinse thoroughly
1 1/2 teaspoon Salt
1/2 teaspoon Pepper; or to taste
2 teaspoon Dried chopped onion; or 1 fresh onion chopped
1 stalk Celery; chopped (optional)
1 Carrot; diced (optional)
4 slices Bacon; slightly browned and drained on paper towel to remove excess gre

Original recipe makes 12



Place rinsed Navy beans in a large lidded stock pot and add salt. Cover with water about 2 inches over the level of the beans. Stir, cover, and cook on low heat for 4-5 hours, stirring occassionally. If the beans get too dry, boil some water and add as needed. If the beans are too juicy, remove the lid and continue cooking until they reach the desired thickness. About an hour before the beans are done, tear the bacon in small pieces and add to beans. Add the pepper and onion (and the carrot and celery, if desired). Stir, and continue cooking until the vegetables are tender.

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Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome!! I used ham hocks instead of bacon. Was my Daddy's favorite years ago!
llsmit2 2y ago

[I made edits to this recipe.]
Beachbumette 8y ago

[I posted this recipe.]
Beachbumette 8y ago

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