Navy Beans are good for you. They are chock full of fiber, copper, protein, and zinc. They are also known to lower cholesterol and risk of heart disease. Their anti-oxidant properties fight wrinkles and boost collagen production. But none of this is why I eat them. I eat them because they’re delicious. And okay maybe because I’m vain.
Who says looking good can’t taste good too?
400 grams (about 14 ounces) navy beans, known as haricot beans in the U.K.
2 tablespoons olive oil
1 small onion diced
3 smashed garlic cloves
5 sprigs of fresh thyme
a bunch of fresh kale, washed and roughly chopped
chicken stock (about 4 cups)
1 tablespoon salt
Soak the beans for at least 8 hours in a large bowl of cold water. Make sure the water covers the beans by about an inch. Drain the beans and set aside.
In an ovenproof saucepan, sautée the onion and garlic in the olive oil. When the onions start going translucent, add the beans and the thyme. Stir for about five minutes. Add the chicken stock and kale and let simmer for 15 minutes.
Now cover the saucepan with a lid and put in the oven for about two hours at 350F/180C. Be sure to stir every 20 minutes or so. Remove the lid the last 30 minutes and allow the liquid to reduce.