Best 6 Navy Bean Stew Recipes

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Indulge in a hearty and flavorful culinary journey with our navy bean stew recipes. These comforting stews are crafted with humble navy beans, a pantry staple transformed into a delectable main course. Discover a symphony of flavors in each recipe, from the classic navy bean soup brimming with vegetables to the smoky andouille sausage-infused stew. Embark on a global culinary adventure with our international navy bean stew variations, featuring the aromatic Indian-spiced stew and the zesty Mexican-inspired version. Whether you prefer a vegetarian or a meat-based stew, our collection offers a diverse range of options to satisfy every palate. Prepare to be captivated by the simplicity and deliciousness of our navy bean stew recipes.

Here are our top 6 tried and tested recipes!

SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW



Slow-Cooker Smoky Ham and Navy Bean Stew image

Every spoonful of this slow-cooker soup is loaded with ham, beans and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 4

Number Of Ingredients 9

1 lb cooked ham, cut into 1/2-inch cubes (3 cups)
1 cup dried navy beans, sorted, rinsed
2 medium stalks celery, sliced (1 cup)
1 small onion, chopped (1/4 cup)
2 medium carrots, sliced (1 cup)
2 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
  • Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 9 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 6 g, TransFat 0 g

ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW



One-Pot Quick Vegetable and Navy-Bean Stew image

You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes (10 ounces), cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 teaspoon dried thyme
Coarse salt
1 tablespoon tomato paste
10 ounces baby spinach leaves, rinsed well
1 can (14 1/2 ounces) navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Steps:

  • In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
  • Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
  • Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g

NAVY BEAN STEW



Navy Bean Stew image

"Here's a delicious dish that I make for my husband, who's on a low-salt diet," reports Margaret Bourgoujian of Oswego, New York. "I love it, too!"

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts water
1-1/2 pounds Italian sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 can (15 to 16 ounces) whole kernel corn
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning

Steps:

  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain., In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

Nutrition Facts : Calories 321 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 787mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein.

SMOKY HAM AND NAVY BEAN STEW



Smoky Ham and Navy Bean Stew image

Vegetables add simple addition to this delicious slow-cooked ham and navy beans stew - perfect for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 4

Number Of Ingredients 9

1 lb cooked ham, cut into 1/2-inch cubes (3 cups)
2 cups water
1 cup dried navy beans
2 medium stalks celery, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Just before serving, stir in parsley.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 14 g, Protein 36 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 3 g, TransFat 0 g

NAVY BEAN STEW



Navy Bean Stew image

This is an amazing stew and a great recipe for leftover ham. Cooking the navy beans down with the ham bone gave this a savory base. The beans alone are great. Adding cabbage and potatoes is a perfect addition and makes this a hearty stew for colder days. We opted to season with salt, pepper, onion powder, and garlic powder......

Provided by Megan Wood

Categories     Other Soups

Time 2h30m

Number Of Ingredients 9

1 pkg dried navy beans, 1 lb. bag
1 ham hock or ham bone
leftover ham pieces (the more the better!)
1 large onion, chopped
3 russet potatoes, cut into chunks
1 small head of cabbage, roughly chopped
salt, to taste
pepper, to taste
your favorite seasonings, to taste

Steps:

  • 1. Follow directions on bean package for water amount. Cook beans, onions and ham hock for 1 hour.
  • 2. Then, add extra ham chunks, potatoes, and cabbage (more water may be needed).
  • 3. Season to taste. Simmer for hours until potatoes and cabbage cooked.

NAVY BEAN AND ESCAROLE STEW WITH FETA AND OLIVES



Navy Bean and Escarole Stew with Feta and Olives image

There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the same results).

Provided by Claire Saffitz

Categories     Bon Appétit     Stew     Bean     Escarole     Garlic     Fennel     Feta     Olive     Vegetarian     Dinner

Yield 8 servings

Number Of Ingredients 16

1 head of garlic, cloves separated, divided
6 tablespoons olive oil, divided, plus more for serving
1 medium onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
3/4 teaspoon crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 ounces feta, preferably in brine, brine reserved, cheese crumbled
4 large sprigs basil, plus leaves for serving
1 cup Castelvetrano olives, pitted, torn
1 head of escarole, leaves torn into 2-inch pieces
3 tablespoons fresh lemon juice
4 (1-inch-thick) slices country-style bread

Steps:

  • Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef's knife.
  • Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8-10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2-1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60-70 minutes.
  • Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
  • Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
  • To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
  • Do Ahead
  • Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.

Tips:

  • Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and nutrients to the stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
  • Add some spices: This will help to give the stew a flavorful kick. Some good options include garlic, cumin, chili powder, and paprika.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the beans to become tender.
  • Serve the stew with crusty bread or cornbread: This will help to soak up the delicious broth.

Conclusion:

Navy bean stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a very affordable and easy-to-make meal. With a little planning, you can have a delicious and nutritious stew on the table in no time. So next time you are looking for a comforting and satisfying meal, give navy bean stew a try!

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