The "white pea bean" was such a popular food on early naval vessels it became known as the navy bean. They are most often used when making pork and beans or baked beans and most always found in minestrone soup. They can be substituted well for great northern beans or baby limas. They are also good in salads. Soak them overnight to achieve tenderness. A versatile bean that is great for long-term food storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Natural Small white beans.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Servings per Container:
#10 can: 90 oz. (2551g) 24 servings
#10 case: 144 servings
Bulk: 25 lbs (11.34kg) 106 servings
Bulk: 50 lbs (22.68kg) 212 servings
6 Gallon Super Pail Bucket: 45 lbs (20.41kg) 191 servings