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Navy beans are small, white beans that have a mild flavor. The navy bean used to be a popular food of the United States Navy in the early 20th century, which is how it got its name. Navy beans are a good source of protein, folate, phosphorus, magnesium, iron and vitamin B1. You can bake navy beans, puree them into spreads and dips, or use them in soups, stews and salads. For optimum digestibility, beans should always be soaked prior to cooking, but if you neglected that step, learn how to quick-soak navy beans.
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Put the navy beans onto a plate. Remove any damaged beans, small pebbles, stones and other debris.
Place the navy beans in a strainer and rinse thoroughly under warm water.
Put the navy beans in a large pot. Add enough water so the beans are completely covered.
Turn on the burner to medium heat. Bring the beans to a full boil and then turn off the heat.
Allow the navy beans to sit for one hour.
Drain the water from the pot.
Cooking beans with a small piece of kombu seaweed makes them more digestible. You can purchase kombu at many Asian markets and health food stores.