EDEN Organic Dry Navy Beans are organically grown by Michigan family farmers we know and trust. They are pure and nourishing because they're grown in vital living soil, free of pesticides, herbicides, fungicides, and chemical fertilizers for decades.
EDEN Organic Dry Navy Beans are packaged in boxes made from recycled and recyclable paperboard, one of the most environmentally friendly packages available. According to the 100 percent Recycled Paperboard Alliance (RPA100.com), "Fourteen trees are saved for each ton of paperboard converted to 100 percent recycled paperboard. Trees are critical to the sequestration of CO2 (a greenhouse gas) in North America. For each ton of paperboard converted to 100 percent recycled paperboard, an equal amount of recovered fiber has been diverted from municipal landfills. Production of 100 percent recycled paperboard uses 50 percent less energy compared to virgin grades of paperboard, thus significantly reducing the greenhouse gases released into the environment."
Navy beans Phaseolus vulgaris are related to great northern, kidney, pinto, and black beans. They are the smallest of the common beans and often called pearl haricot, small white beans, or pea beans. After pintos they are the second most popular bean in America. Michigan grown navy beans are the most popular and sought after. They got their name because they were a staple food of the U.S. Navy in the early part of the 20th century. In Washington, D.C. navy bean soup has been served in the Senate Restaurant every day for nearly 100 years. One story of the origin of Senate Bean Soup says that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring the soup to be on the menu every day. Another story attributes the soup mandate to Senator Knute Nelson of Minnesota who expressed his fondness for it in 1903.
According to the FDA, "Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, Vitamin A, or Vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors." Also, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease with many factors." EDEN Organic Navy Beans are low fat, cholesterol free, naturally very low sodium, and fiber rich providing 48 percent daily value (DV) per serving. They are rich in iron, thiamin B1, magnesium, and manganese. A good source of protein, potassium, folate B9, vitamin B6, and zinc.
Studies show beans contain a wealth of antioxidants similar to those in fruits and berries. "Beans are really loaded with antioxidant compounds," said Clifford Beninger, Ph.D., an environmental biologist and former researcher for the USDA's Bean Research Unit. "We didn't know how potent they were until now." Researchers tested the antioxidant activity of flavonoids found in 12 common varieties of dry beans. They found one class of compounds in particular, anthocyanins, were the most active antioxidants in beans. These findings add antioxidant activity to a growing list of healthy compounds found in beans and legumes. The study was published in the Journal of Agricultural and Food Chemistry.
Beans are an important source of two essential amino acids not found in many cereal grains, lysine and threonine. Whole grains complement beans and together deliver complete protein. Enjoying a variety of beans with whole grain is a solid step toward a healthy life.
Note: 1/2 cup raw beans equals approximately 1 1/2 cups cooked.
Before soaking and cooking hand sort the beans and remove any foreign matter.
Wash and rinse, place in a bowl, cover with 3 inches of cold water, and soak for 6 to 8 hours or overnight. Drain, water your plants with the soaking water, and rinse again.
Place in a pot with 3 inches of water, bring to a boil, turn off flame, and let sit for 1 1/2 hours. Discard soaking water.
Place 3 cups water per each 1 cup of soaked beans in a heavy pot. Bring to a boil, boil uncovered for about 10 minutes, skim off and discard any foam that rises to the top. Your favorite vegetables and spices can be added at this point if desired. In addition we recommend adding a one inch strip of EDEN Kombu sea vegetable for each cup of dried beans to help soften and accentuate flavor. Do not add salt until 80 percent done. Salt added at the beginning of cooking prevents beans from fully softening. Reduce the flame, cover, and simmer over medium-low heat for about 1 hour and 15 minutes, adding more water just to cover if needed. When 80 per cent done, season with about 1/8 to 1/4 teaspoon EDEN Sea Salt. Cover and simmer for several more minutes or until tender.
Wash and soak beans as directed. Place beans in cooker, add water to cover by 2 inches. Add all seasonings and vegetables except sea salt at the start of cooking. Cover the cooker and bring up to pressure. Reduce the flame to medium-low. Cooking times may vary depending on the type of pressure cooker. Please follow your pressure cooker's suggested time. When done remove from heat and allow the pressure to come down. When all pressure has been released, remove the lid. Add sea salt and simmer uncovered for another 10 minutes.