5 Navy Bean Recipes That'll Keep You Full Until Dinner
We all know the song, and we've all giggled at it. But, cheeky rhymes aside, we gotta admit: Beans (and, especially, navy beans) are a "magical fruit." From fiber to protein, the legume is packed with vital nutrients and has a mild flavor that pairs seamlessly with almost everything, such as: herbs, veggies, meat, etc. Perhaps that's the reason why navy beans are the perfect add-in to any lunch meal and can keep you full for hours. So, if you want to fuel up properly and avoid the midday slump, these five navy bean recipes are a great place to start.
1. Navy Bean Dip with Pita Bread & Bacon
Dips are usually reserved for parties. But, this yummy twist traffics into the "lunch territory," mainly thanks to its ability to complement pita bread and bacon. For an even fancier take, you can also top the spread with your favorite herbs, whether that's parsley or tarragon.
Ingredients:
- 1 cup dehydrated navy beans
- ½ cup olive oil
- 3 tsp lemon juice
- ½ tsp dried garlic (granulated)
- 1 tbsp water
- Salt & pepper, to taste
- ½ cup TVP bacon bits
- 4 slices of pita bread
Directions:
- Add the navy beans to a bowl with warm water and soak overnight. Then, transfer to a pot with water and boil for half an hour until fork-tender. Set aside to cool.
- Soak the bacon bits for 15 minutes in a bowl with warm water. Once hydrated, squeeze away excess liquid, and set aside as well.
- Place the beans, lemon juice, garlic, water, and seasonings in a food processor and blend on low until the ingredients are evenly combined. Start drizzling the olive oil until the dip is smooth.
- Toast the slices of pita bread for 4-5 minutes in a toaster and spread the dip on one side. Top with the bacon and anything else your heart desires.
2. Navy Beans, Eggs, & Tomatoes in a Skillet
Fried eggs are nothing new - especially if you're short on time and want something quick and healthy to tame your hunger. But, this recipe brings a whole other punch thanks to a welcome blend of navy beans and veggies. Super filling, full of protein and fiber, and topped with fried eggs, this meal is the definition of a "power lunch."
Ingredients:
- ¾ cup dehydrated navy beans
- 1 ½ cups cherry tomatoes, cut in half
- 2 cups baby spinach, fresh or frozen
- 4 eggs
- 2 tbsp olive oil
- 1 tsp dried garlic (granulated)
- Salt & pepper, to taste
Directions:
- Add the navy beans to a bowl with water and soak overnight. Then, transfer to a pot, pour enough water to top the beans, and cook for 30 minutes until cooked through. Drain and set aside to cool.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, salt, pepper, and cherry tomatoes and sauté until slightly charred (5 minutes).
- Add the spinach and continue cooking until wilted (3 more minutes).
- Toss the navy beans and stir well to combine.
- Spread in an even layer and crack the eggs on top. Reduce the heat to low and cook until the eggs are done. Serve immediately with a slice of bread on the side.
3. Spicy Navy Bean Quesadillas
You may know quesadilla as the sandwich's cheesy cousin. But, with the right ingredients, this popular handheld can be one of the healthiest meals in the book. This recipe ditches the greasy add-ins for hearty navy beans and a combo of sour cream/cayenne pepper for a spicy kick. Meanwhile, the tortillas absorb the savory flavors like a sponge, making the dish irresistible.
Ingredients:
- ¾ cup dehydrated navy beans
- ½ cup gouda cheese, shredded
- 2 tbsp dried red bell pepper
- ½ cup sour cream
- ¼ tsp cumin
- ½ cayenne pepper
- ¼ tsp dried garlic (granulated)
- Salt & pepper, to taste
Directions:
- Add the navy beans to a bowl and soak overnight. The next morning transfer to a pot with water and cook until fork-tender for half an hour. Drain and set aside.
- Once cool, add the beans to a bowl along with cumin, cayenne pepper, garlic, salt, and pepper, and stir to combine.
- Add the bell pepper, sour cream, and cheese and stir once again to coat everything evenly.
- Divide the mixture between the four tortillas and fold them in half.
- Heat a skillet over medium heat and cook the quesadillas until brown and crispy (4-5 minutes each side). Cut in half and serve.
4. Garlicky Navy Bean Toast
Toast for lunch may seem like a bad (and sad) idea, but this recipe begs to differ. Garnished with garlic, the main toast-topper (navy beans) packs lots of flavor and a hefty dose of protein, all in one bite. The goat cheese spread also adds a little bit of tang to the mix for a dramatic aftertaste. To put it in a nutshell, you'll never think of toast the same way again.
Ingredients:
- 1 cup dehydrated navy beans
- 8 slices of bread
- 4 tbsp olive oil
- ½ tsp dried garlic (granulated)
- 1 cup goat cheese
- 2 tbsp fresh parsley, thinly chopped
- Salt & pepper, to taste
- Red pepper flakes, for garnishing
Directions:
- Fill a bowl with water and soak the beans overnight. The next day, transfer to a pot with water and cook for 30 minutes until fork-tender. Reserve ¼ cup of the bean water, drain, and set aside to cool.
- In a bowl, add the goat cheese. Using a fork, smash the cheese until you form a paste. Stir in 2 tablespoons of olive oil and herbs and set aside.
- In a skillet, add the remaining olive oil and heat over medium heat. Stir in the garlic and sauté for a couple of minutes. Reduce to low, add the beans and the reserved water and simmer until most of the liquid has evaporated (7-8 minutes). Season with salt and pepper.
- Toast the bread, smear with the goat cheese spread, and top with the beans and red pepper flakes.
5. Navy Bean Chicken Chili
Chili is one of those foods that can soothe your body, mind, and soul, all in one slurp. But, while the standard beef-and-tomato combo is all well and good, this bean-based version is an experience on its own. The dish takes on an intense flavor with the help of jalapeno and sour cream, while the beans make it super velvety. Whether enjoyed as a late lunch or early supper, this navy bean recipe will stick with you.
Ingredients:
- 1 cup dehydrated navy beans
- 3 boneless chicken breasts, cut into strips
- 1 jalapeno, seeded and thinly chopped (or use our dried jalapeno pepper flakes)
- 4 cups chicken broth
- ½ cup dried corn
- 2 tbsp olive oil
- ½ cup sour cream
- 1 onion, peeled and sliced
- ½ tsp cumin
- 1 tsp dried garlic (granulated)
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 1 tbsp lemon juice
- Salt & pepper, to taste
Directions:
- Add the navy beans to a bowl and soak overnight. Then, transfer to a pot and cook for 30 minutes until the beans are cooked through. Remove from the water and set aside.
- Meanwhile, soak the corn for 15 minutes in a small bowl filled with warm water. Once hydrated, squeeze away excess liquid and set aside as well.
- In a large pot, heat the olive oil over medium heat. Sauté the onion and jalapeno for 5 minutes. Stir in the spices and cook for another minute. Lastly, add the chicken and broth, reduce the heat to low, and simmer for 15 minutes until the chicken is fork-tender.
- Transfer the meat to a plate and shred with the help of two forks. Return to the pot along with the beans and corn and cook for another 15 minutes. Make sure to puree about ¼ of the beans using a spoon or a fork. Then, remove from the heat and stir in the sour cream.
- Ladle the chili into bowls and serve with your favorite herbs, chips, or cheese.
What are your favorite navy bean recipes? Share your go-tos in the comments down below!
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3 Easy-Peasy Pinto Beans Recipes
There are beans, and then there are pinto beans. Their protein and fiber content is way off the charts. They are also rich in essential vitamins and minerals such as iron, magnesium, and potassium.1 There are a myriad of recipes to enjoy this gift from Mother Nature.
Pinto beans have an earthy and creamy taste that makes them delicious. Your recipe’s method will depend on whether they are canned or dried. Dried pinto beans need to be soaked overnight before cooking. This makes them take a shorter time to boil. To save up on your precious time, use our precooked and dehydrated pinto beans. There is no need to sort, clean, or soak your beans all day before you cook. Just add a little water to rehydrate and add to your recipes. Try these awesome pinto beans recipes good for the whole family.
1. Vegan Pinto Bean And Mushrooms Burger2
Vegetarian does not mean bland, and that was never true as with this vegan pinto bean and mushroom bugger.
Takes 25 minutes to prepare
Ingredients
- 1 cup mushrooms (fresh, diced small)
- 1 tbsp vegetable oil
- 4 onions (1 red or white, 3 green, diced)
- 1 clove garlic, ground
- 1/2 teaspoon cumin
- 1 teaspoon parsley
- a pinch of black pepper to taste
- 1 1/2 teaspoons egg replacer
- 1 cup rehydrated pinto beans
- 2 tablespoons warm water
- a pinch of sea salt
Method
- Pan-fry the diced white or red onion and garlic in vegetable oil for 3 minutes, until the onions are soft.
- Afterward, add the green onions, sliced mushrooms, and cumin. Cook for another 5 minutes until mushrooms are done. Remove them from the pan and set them aside.
- The egg replacer and warm water are your binding agent. Mix them in a bowl and set them aside.
- Mash the beans completely until well mashed. And then, add the binding agent above and stir.
- Remember the mushroom and onions mixture you set aside? Add it to the beans mixture, add the spices and salt. Mix thoroughly.
- With your hands, make one-inch thick patties. Size matters – too thin, and they will disintegrate, too thick, and they won’t cook well.
- Pour some oil on the pan and grill the patties until the veggie burgers are cooked. Add your toppings and favorite buns and serve.
Cooking Tips
- Use a non-stick double-sided pan to grill the patties to prevent them from drying out or sticking to the pan.
- Ground flaxseeds also make perfect binder if you’re looking for a more natural binder.
2. Bean And Barley Vegetable Soup3
A soup that you can eat! What’s better than a bean and barley vegetable soup? Before you start, make sure the beans are boiled and set aside. Or use our beans with a little pre-soak.
Takes 70 minutes
Ingredients
- 1 cup pearled barley (uncooked)
- 1 cup rehydrated pinto beans
- 2 tablespoons of vegetable oil
- 2 liters (or 8 cups) of water
- 1/2 onion, cubed
- 3 cloves garlic ground to paste
- Assorted vegetables
- 1/3 cup of tomato paste
- 1/4 teaspoon salt
- Spices (you can use oregano, thyme, bay leaves, Italian mixed spices, and a pinch of pepper)
Method
- In a big soup pot, fry the onions and garlic in the vegetable oil until they are golden brown.
- Add the vegetables you had chosen – celery, carrots, broccoli, and bell peppers – all the vegetables you want. Simmer for 5 minutes.
- Add the water, the beans, and the other remaining ingredients.
- Turn down the heat to medium-low, cover, and simmer for between thirty minutes and hour. Check on it intermittently and stir a little. Check that the soft and fluffy.
- Bay leaves should not be served, remove them before serving.
Cooking Tips
- Do not be shy with your vegetables. Experiment with different ones and add or reduce the spices you prefer to taste.
3. Instant Pot-Baked Beans4
Pot-baked beans are so extra – they are perfect for both vegetarians and non-vegetarians. You can also customize it to your reference.
Cooking time – 40 minutes
Ingredients
- 1 pound dry pinto beans
- 5 strips thick-cut bacon (you can use diced ham or smoked sausage
- 8 cups of water
- 1/2 teaspoons salt
- 1 large onion cubed
- 1 cup green or red bell peppers (cubed)
- 3 cloves of ground garlic
- 1 1/2 cups barbecue sauce
- 1/4 cup brown sugar
- 3 tablespoons un-sulphured molasses
- 1 teaspoon ground mustard
- Your preferred spices – black pepper or cumin
- 2 large tomatoes blended
Method
- Check the beans for stones and malformed beans. Wash them thoroughly in a draining bowl under running water.
- Put the beans in the pressure cooker and add 8 cups of water and 1 teaspoon salt.
- Secure the lid and seal the valve. Set the cooker to high pressure and let the beans cook for 25 minutes. Then turn-off the keep warm button and let the cooker depressurize for 10 minutes.
- Drain the water from the beans and reserve 1 cup of the cooking liquid, and set them aside. (Avoid this lengthy process by using dehydrated pinto beans)
- Rinse the pot and add the chopped bacon and let them brown. Then add the onions, garlic paste, and bell pepper and simmer for 2 minutes.
- Add the remaining ingredients except for the beans, the tomato paste, and the barbeque sauce. Add the reserved liquid and mix well.
- Without stirring, put the beans and the barbeque sauce on top. Pit the lid back and cook in high pressure for 5 minutes.
- Add the tomato paste and cook for another 1 minute.
- Garnish with coriander and serve with cornbread or roti.
Cooking Tip
- It’s a long recipe; make it simpler by separating the activities into two days. The beans can be boiled and refrigerated to be cooked the following day.
Take away
Pinto beans are versatile. They are an excellent alternative source of protein and great for vegetarians. These pinto beans recipes are simple to follow and execute.
Dehydrated pinto beans will save you the boiling time. Add one part of beans to two parts of boiling water. Cover and simmer in low heat for 15-20 minutes as you stir occasionally.
The ingredients are not cast in stone. Feel free to experiment with your favorite vegetable or spice. You can make it as mild or as hot as your taste buds prefer. Whichever way, you’ll be enjoying the amazing benefits of pinto beans.
Try out our dehydrated pinto beans today.
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