Navy Beans
Navy Beans, also known as haricot, pearl haricot, white pea and pea beans, originated in Peru and were introduced to Europe in the 15th century. The Europeans took them to Asia and Africa. They are creamy white and pea-sized, with a mild flavor. Because they were a staple in the United States Navy in the early 20 century, they are called navy beans.
Navy beans are high in insoluble fiber which helps to clean the gut and prevent constipation and in so doing, prevents digestive problems like irritable bowel syndrome and diverticulosis. This fiber also mixes with cholesterol-carrying bile and takes it out of the body. By providing a slow-burning energy, it stabilizes blood sugar and is good for diabetics.
Folate, which lowers homocysteine, the chemical that predisposes to heart disease, is a component of these beans, along with magnesium and potassium, two important elements for muscles.
Copper to harness the harmful, oxidative effects of free radicals in our mitochondria or the body’s energy factories and manganese and iron are also contained in navy beans.
Saponins, a phytochemical which is antibacterial, antifungal and anticancer are present in navy beans.
Navy beans have been shown to reduce the risk of Alzheimer’s Disease by providing thiamin/Vitamin B1 necessary for the building of acetylcholine. Lack of this neurotransmitter is a contributing factor in Alzheimer’s Diaease.
In addition to the above, navy beans are rich in protein.
You can purchase canned beans or dried beans. Both require long cooking times which reduce some of their nutrients.
Organic beans are desirable, although the use of BisphenolA (BPA) is not restricted in organic canned products. You can call the bean company to ask about BPA use in its cans.
Dried beans need to be examined for stones, dirt or damaged beans, then washed in a strainer under cool water. They can be soaked in one of two methods:
To cook the beans, add three cups of fresh water or vegetable broth for each cup of beans. Bring to a boil and then reduce to a simmer, partially covering the pot, for 1 to 1.5 hours until tender. Beans must be well cooked. Never eat undercooked beans. Foam which naturally accumulates during the long cooking process can be skimmed off.
Add seasonings after the beans have cooked or beans will be tough and the cooking time will be increased.
Cooked navy beans will keep fresh in a covered container in the refrigerator for about three days.
Dried navy beans can be stored in an airtight container in a dark, dry, cool place for a year.
Beans are a healthy addition to salads.
They can be added to soups either whole or prepared in a processor.
Combine cooked navy beans by blending in a food processor with olive or flaxseed oil and herbs and/or spices to spread on crackers or bread. Combine navy beans in a processor with olive oill, sage and garlic to serve on bruschetta.
Navy beans make excellent baked beans or go well in a white chili.
Eat up!
Navy Beans, also known as haricot, pearl haricot, white pea and pea beans, originated in Peru and were introduced to Europe in the 15th century. The Europeans took them to Asia and Africa. They are creamy white and pea-sized, with a mild flavor. Because they were a staple in the United States Navy in the early 20 century, they are called navy beans.
Navy beans are high in insoluble fiber which helps to clean the gut and prevent constipation and in so doing, prevents digestive problems like irritable bowel syndrome and diverticulosis. This fiber also mixes with cholesterol-carrying bile and takes it out of the body. By providing a slow-burning energy, it stabilizes blood sugar and is good for diabetics.
Folate, which lowers homocysteine, the chemical that predisposes to heart disease, is a component of these beans, along with magnesium and potassium, two important elements for muscles.
Copper to harness the harmful, oxidative effects of free radicals in our mitochondria or the body’s energy factories and manganese and iron are also contained in navy beans.
Saponins, a phytochemical which is antibacterial, antifungal and anticancer are present in navy beans.
Navy beans have been shown to reduce the risk of Alzheimer’s Disease by providing thiamin/Vitamin B1 necessary for the building of acetylcholine. Lack of this neurotransmitter is a contributing factor in Alzheimer’s Diaease.
In addition to the above, navy beans are rich in protein.
You can purchase canned beans or dried beans. Both require long cooking times which reduce some of their nutrients.
Organic beans are desirable, although the use of BisphenolA (BPA) is not restricted in organic canned products. You can call the bean company to ask about BPA use in its cans.
Dried beans need to be examined for stones, dirt or damaged beans, then washed in a strainer under cool water. They can be soaked in one of two methods:
- Boil the beans for two minutes, remove the pan from the heat, cover and allow to stand for two hours.
- Soak the beans in water in the refrigerator for eight hours or overnight. Before cooking the beans, drain the liquid and rinse the beans with clean water.
To cook the beans, add three cups of fresh water or vegetable broth for each cup of beans. Bring to a boil and then reduce to a simmer, partially covering the pot, for 1 to 1.5 hours until tender. Beans must be well cooked. Never eat undercooked beans. Foam which naturally accumulates during the long cooking process can be skimmed off.
Add seasonings after the beans have cooked or beans will be tough and the cooking time will be increased.
Cooked navy beans will keep fresh in a covered container in the refrigerator for about three days.
Dried navy beans can be stored in an airtight container in a dark, dry, cool place for a year.
Beans are a healthy addition to salads.
They can be added to soups either whole or prepared in a processor.
Combine cooked navy beans by blending in a food processor with olive or flaxseed oil and herbs and/or spices to spread on crackers or bread. Combine navy beans in a processor with olive oill, sage and garlic to serve on bruschetta.
Navy beans make excellent baked beans or go well in a white chili.
Eat up!