Description
Navy beans are mild almost to the point of neutral, which is exactly why they take on molasses, smoke, and bacon so completely. Dried, they break down as they cook and thicken whatever they're in, which is why they're the bean in baked beans and in a proper bean soup. Grown in the Columbia Basin in Washington and identity preserved, meaning they're kept separate from seed to package and traceable to the farm they came from.
One thing worth knowing: acid slows them down. If you're making baked beans, get them tender first and add the tomato, molasses, or vinegar afterward. Salting the water is fine, and it seasons them better than salting at the end.
Ingredients
Navy beans.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. Identity preserved. Kosher Certified.
Storage
Store tightly sealed in a dry place. Older beans take longer to cook.
