Navy bean

Navy Bean

The Navy Bean or Haricot Bean is a variety of the common bean (Phaseolus vulgaris). It is a small, white, oval-shaped bean that is typically used in dishes such as baked beans and soups.

History

The navy bean got its name from its extensive use as a staple food in the United States Navy during the 19th century. It is believed to have originated in Peru, and was later brought to Europe by Spanish explorers in the 15th century.

Cultivation

Navy beans are grown in several countries worldwide, but the largest producers are the United States, Canada, and Australia. They are a cool-season crop and are typically planted in the spring. The plants are bushy and do not require staking.

Nutrition

Navy beans are a good source of protein, fiber, and various vitamins and minerals. They are low in fat and high in complex carbohydrates. They also contain phytochemicals, which are compounds that may help prevent chronic diseases such as heart disease and cancer.

Culinary Uses

Navy beans are often used in baked beans, a popular dish in the United States. They are also used in soups, stews, and chili. In addition, they can be used to make bean salads, or they can be pureed and used in spreads and dips.

See Also

• Bean
• Phaseolus vulgaris
• Baked beans
• Soup

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  Navy bean
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  Navy Bean soup served at the Navy Memorial