Ingredients
- 1 pound dried navy beans
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 6 cups chicken or vegetable broth
- Salt and pepper, to taste
Directions
- Soak the navy beans in a large bowl of cold water overnight.
- Drain the beans and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the onions, celery, carrots, garlic, thyme, oregano, and bay leaves and sauté for 5 minutes, until the vegetables are softened.
- Add the beans and broth and bring to a boil.
- Reduce the heat and simmer, covered, for 1 hour, or until the beans are tender.
- Discard the bay leaves and season with salt and pepper, to taste.
- Serve hot.
Interesting Facts
- Navy beans were a staple of the U.S. Navy in the mid-19th century.
- Navy beans are a good source of protein, dietary fiber, and iron.
- Navy beans are a versatile ingredient and can be used in a variety of dishes, such as soups, stews, casseroles, and baked beans.