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Spanish Navy Beans


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Spanish Navy Beans


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12 Ratings12 Ratings12 Ratings12 Ratings12 Ratings (12 Ratings)
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Spanish Navy Beans


  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min


4-6 Servings


  • 1/2 pound dried white beans (navy beans)
  • 1 head garlic, papery skin removed, halved horizontaly
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup thinly sliced scallions, green parts only
  • 1 tablespoon chopped sun dried tomatoes in oil
  • coarse salt to taste


Soak the beans for 24 hours.  Then drain and rinse.

Put the beans in a pot, add 3 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. (or cook in a pressure cooker for 3 minutes.) Drain the beans, discard the garlic and bay leaf, and set aside.

Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add the scallions and sauté for 1 minute. Add salt to taste, pour into a bowl and garnish with sun dried tomatoes.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




One Response to Spanish Navy Beans

  1. Tasty!

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