Legume

Navy Bean

Navy beans (haricot / pea beans) are small white Phaseolus beans with a mild flavour and soft interior that breaks down into creamy sauces—the classic baked-bean and Boston-bean type. They are smaller and rounder than cannellini. They thicken soups and cassoulet-style dishes and take on smoke, molasses, and tomato readily. Dried and canned navy beans are industrial and home staples for white-bean dishes.

Also known as: Haricot, Haricot blanc

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Navy

Great Northern Related Small White

Phaseolus vulgaris

Sanilac

Michelite

Haricot

Pea Bean

Characteristics

Preparations

BakedBoiledCannedChilledDriedFreshFrozenMashedPureedSoakedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CreamyDelicateEarthyMildNeutralSoft

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 112

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.32 g
Cholesterol 0 mg
Sodium 9.89 mg
Salt 0.02 g
Total Carbohydrate 20.2 g
Dietary Fibre 5.91 g
Total Sugars 2.11 g
Complex / starch 11.3 g
Protein 8.77 g
Water 69.9 g

Detailed nutrients

Energy 112 kcal
Water 69.9 g
Carbohydrates 20.2 g
- Sugars 2.11 g
  - Monosaccharides 1.48 g
  - Disaccharides 0.64 g
- Starch 11.3 g
  - Amylose 2.82 g
  - Amylopectin 8.47 g
  - Digestible Starch 9.6 g
  - Resistant Starch 1.13 g
- Fibre 5.91 g
  - Soluble Fibre 2.07 g
  - Insoluble Fibre 3.84 g
Protein 8.77 g
- Plant Protein 8.33 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.32 g
  - Omega-3 0.03 g
  - Omega-6 0.16 g
Vitamins 162 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.6 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 5.2 µg
- Vitamin B9 — Folate 123 µg
- Vitamin C 2 mg
- Vitamin E 0.5 mg
- Vitamin K 8 µg
Minerals 212 mg
- Major Minerals 204 mg
  - Calcium 37 mg
  - Sodium 9.89 mg
  - Potassium 157 mg
- Trace Minerals 8.1 mg
  - Iron 2.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.6 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.21 · vitamin-b7-biotin: 5.2 · vitamin-b9-folate: 123.1 · vitamin-e: 0.5 · vitamin-k: 8 ·

Minerals

Sodium: 9.89 · Potassium: 157 · Calcium: 37 · Iron: 2.7 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Navy Bean.

Pairs well with

Classic and complementary matches

Bay
MolassesAmerican classic
Mustard
Onion
PorkBoston baked beans
Tomato

Usually avoid with

Often clash in flavour or tradition

History

7000 BCEMX

Small white common beans were among American landrace types later called navy or haricot.

1500FR

European haricot traditions used small white beans in stews and cassoulet-related dishes.

1800US

US Navy provisioning popularised the name navy bean for small white dried beans.

1900US

Canned baked beans made navy beans a mass-market convenience food.