Blue Runner Dry Navy Beans 1lb

Blue Runner Dry Navy Beans are a delicious and convenient way to add some Southern flavor to your meals. These dry navy beans are packed with authentic Cajun spices and can be cooked to perfection in your slow cooker or pressure cooker. Simply soak the beans overnight, add them to your slow cooker or pressure cooker with some liquid (such as water or broth) and let them cook until tender. You can then use the navy beans in a variety of dishes, such as navy beans and rice, a pot of gumbo, or as a side dish. And with a convenient 1lb bag, you'll have plenty of navy beans to last you through multiple meals. So why wait? Try Blue Runner Dry Navy Beans today and add some authentic Cajun flavor to your meals.

Since 1918, Blue Runner Foods has been making authentic Creole meals. We’ve never deviated from our time-honored recipes and slow-cooking methods that have made Louisiana’s culinary heritage so special.  Our Premium Select Dry Beans are available for your own recipes.

Unit Size: 1lb

Ingredients: Navy Pea Beans

New Orleans Navy Beans

Ingredients: 

2 Tbsp Mild Oil

2 Cups ham or pickled pork, diced into 1 inch pieces

2 Cups andouille smoked sausage, sliced into half rounds

2 bay leaves

1 cup finely diced green bell pepper

2 cups finely diced celery

3 cups finely diced yellow onion

4 Tsp minced fresh garlic

1 Tbsp Salt

1/4 Tsp ground black pepper

1/4 Tsp ground cayenne pepper

1/2 Tsp dried whole-leaf oregano

1/4 Tsp ground cumin

1 cup finely diced canned tomato

8 Cups water

1lb Blue Runner navy beans, washed

4 Tbsp finely chopped flat-leaf parsley

Directions: Heat the olive oil in a large pot over medium heat. Add the ham or pickled pork and cook, stirring occasionally, until the meat begins to brown, 5-6 minutes.  Add the sausage and cook, stirring occasionally, until the sausage begins to brown, 5-6 minutes.  Add the bay leaves, bell pepper, celery, and onion, Cook, stirring occasionally, until the onions begin to brown, 8-10 minutes. Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes. Add the tomato and cook, stirring occasionally, for 2-3 minutes. Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.  Add the beans. Cook, covered, for 1 hour.