Ingredients

The following ingredients have 8 Servings
  • 16 oz dried navy beans (or other white beans)
  • 1 large yellow onion (chopped into bite size pieces)
  • 2 large carrots (chopped into bite size pieces)
  • 2 stalks celery (chopped into bite size pieces)
  • 2 tbsp olive oil
  • 2 cloves garlic ( crushed)
  • 4 sprigs thyme (tied, or 1/2 tsp dried thyme)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Instruction

  • Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
  • Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally. 
  • Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
  • Season to taste and serve with crusty bread.