Legume
Phaseolus vulgaris
A tier
Phaseolus vulgaris for navy beans frames the small white common-bean class used in baked beans and soups—the species behind pea beans and haricots. Mild flavour and soft creaminess define the goal. Bake in tomato-molasses sauces; pureed white soups. Small size cooks faster than kidneys. Species cooking safety still applies.
Track this ingredient
Unit
Characteristics
Preparations
BakeSoup
Traits
CreamyMildSmallSmall White ClassSpeciesStaple
History
Common beans later diversified into small white navy classes.
Naval and military rations popularised small white beans as “navy.”