Organic Navy Beans

Rated 5.00 out of 5 based on 3 customer ratings
3 reviews

$1.84$11.48 lb

1 lb $11.48
3 lbs $13.98
4.66/lb you save $6.82
5 lbs $15.98
3.20/lb you save $8.28
10 lbs $21.98
2.20/lb you save $9.28
15 lbs $29.98
2.00/lb you save $9.48
25 lbs $45.98
1.84/lb you save $9.64
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  • — Certified Organic, Non-GMO, Kosher
  • — Very low in Saturated Fat and Sodium
  • — Good source of Protein, Thiamin, Magnesium
  • — Rich in Phosphorus and Copper
  • — Very good source of Dietary Fiber,
  • — Folate, and Manganese.

Navy beans are a common type of bean hugely popular in the US. There are quite a few species of legumes with white seeds, and all of them can be called white beans. Organic White Beans from Food To Live are the so-called navy beans. They got this name from becoming a staple food for the US Navy.

Our dried white beans are pea-sized, which has given them another name ‘white pea beans,’ and have a mild creamy flavor. They are very similar to cannellini beans, which can also be white. However, the navy kind is a bit smaller and softer when cooked.

Navy Beans: Benefits

Organic Navy Beans from Food To Live are perfect for your heart and health in general. Like all legumes, they have a low glycemic index and help lower the levels of ‘bad’ cholesterol. They are also rich in dietary fiber, which is connected to the lower risk of heart disease.

Navy beans protein is easy to digest, which makes this food equally valuable to bodybuilders and vegans. Due to the low level of calories and fats, you can include dry white beans even in a weight loss diet.

Dried Navy Beans: Nutrition Value

Food To Live Organic Navy Beans are sourced from environmentally conscious farmers and processed using top-notch technology to reduce the loss of nutrients. Every serving of cooked seeds provides you with healthy doses of:

  • Copper
  • Manganese
  • Iron
  • Folate
  • Vitamin B1

Your body will be able to absorb more of the non-heme iron from legumes if you consume it with some vitamin C. A white bean chili would be the perfect dish for maximizing your intake of the essential mineral.

How to Cook Navy Beans

Due to their popularity, every culture has its special navy beans recipe. One of the most popular in the US is the ‘southern style’ beans. It’s a white beans and ham recipe that requires you to cook seeds with meat, onion, and spices. Always pre-soak white beans for at least 4 hours, but overnight would be best.

If you are a vegan, you can make your New-Orleans style rice and beans dish by replacing the ham with celery and adding more flavorful spices. You should also try making some navy bean soup as this type of legume is perfect for such recipes.

A navy bean dip is an excellent party food choice as it’s healthy and tasty. This cooking ingredient absorbs the taste of spices without overpowering them, and you can use it for both sweet and savory recipes.

You can cook a batch of dried beans and keep them in the fridge for up to a week. This way, you’ll be able to add them to a salad, chili, or another dish whenever you need. Dry navy beans are more nutritious than the canned variety and are more versatile as a cooking ingredient.

Nutrition Facts
1 serving per container
Serving size1 ounce (28 g)

Amount Per Serving

% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total carbohydrate 17g 6%
Dietary fiber 7g 25%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 6g 12%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Navy Beans

Storage Time: up to 4 years

Country of Origin: China

Packaged in a facility that also processes tree nuts and wheat

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Creamy Vegan Navy Bean & Tomato Vegetable Soup

Creamy Vegan Navy Bean & Tomato Vegetable Soup


  • 1 cup Navy beans
  • 2 tbsp olive oil or other quality vegetable oil
  • 1 large leek, cleaned and chopped, roughly 3-4 cups
  • 3 medium carrots, peeled & chopped
  • 1 tbsp salt
  • 2-4 cloves of garlic, minced
  • 1 398 ml can diced tomatoes
  • 1 small can of tomato paste
  • 4 cups water or vegetable broth
  • 3 tbsp honey, or any plant-based sweetener such as agave
  • 1 tbsp dried dill
  • 2 cups minced green kale
  • Optional garnishes of olive oil, feta (or a vegan substitute), parsley & plenty of black pepper for garnish


1. If you are starting with dry beans, simply put them up to soak in plenty of cold water in a bowl on the counter for at least 6 hours, until they are well plumped up. To cook, simply drain and rinse the soaked beans and put in a large pot with 3 times the volume of more cold water. Bring the water to boiling and turn down once boiling to maintain a nice rolling boil. You can set the lid half way onto the pot and cook the beans this way for about an hour, until nice and soft (cooking time will depend on the variety of beans but I find the smaller white ones cook quickly and larger cannelini beans can take up to 90 minutes). Drain the beans when done and rinse with cold water. Set aside until ready to use.
2. To prepare the veggies, simply rinse and cut the leek in half. Separate the layers roughly with your hands and chop the leek pieces horizontally into pieces. To clean the pieces, place them in a large bowl and cover them with water, putting your hands in the bowl to agitate the layers and loosen any dirt that may be stuck in the leek. Skim the leek pieces out of the water and place into a colander. Repeat this again until the rinse water no longer shows signs of dirt.
3. Prepare the carrots & when the two veggies are ready, heat the olive oil in a large soup pot over medium heat. Add the leeks, carrots & all the salt and cook for about 5 -8 minutes, until the moisture from the leeks starts to escape. Add the minced garlic and cook for a further 2-3 minutes until the mixture is fragrant. Be careful not to burn the garlic!
4. Next, add the tomatoes, tomato paste, water & dill and mix until the paste is fully dissolved. Cover the pot and turn the heat up to bring the mixture to a gentle boil. Once boiling, turn the heat down to a simmer and allow the veggies to cook about 15 minutes until just soft.
5. Next, add the honey, kale & cooked beans and mix all to incorporate. Cook for a further 3-4 minutes until the kale is wilted. For a creamy soup, puree about 2/3 of the mixture in a blender or in a separate pot with a hand blender, leaving 1/3 of the mixture chunky. If blended well, this soup will be silky & creamy dreamy. Combine the two back together and continue to heat on low to allow all the flavours to mingle for a final few minutes.
6. Ladel into large cups or soup bowls and enjoy drizzled with additional olive oil or topped with a pat of butter. This soup loves a little extra fresh herbs or even a chunk or two of feta or parmesan cheese on top. The sky is the limit here, but the goal is to warm your bones and soothe the tummy with easy blended nourishment. Nothing to be afraid of here, just a few ‘less’ ingredients that make up a whole lot of delicious more.


Recipe Source:


White Navy Bean & Chocolate Smoothie

White Navy Bean & Chocolate Smoothie

This smoothie is:
– Rich and creamy
– Delightfully tasty
– High in protein
– High in fibre
– Great for pre or post workouts

– 500ml Unsweetened Almond Milk
– 30ml pure maple syrup
– 182g White Navy Beans (cooked)
– 280g frozen bananas
– 10g unsweetened cocoa powder
– 20g Natural Peanut Butter (optional but still tasty!)

Blend all ingredients in a high-speed blender for 30 seconds, serve immediately and enjoy!

Recipe Source:


Spelt Salad with Navy Beans, Cherry Tomatoes & Cucumber

Spelt Salad with Navy Beans, Cherry Tomatoes & Cucumber


  • 1½ cups dry spelt
  • 4½ cups water
  • 1 can (15.5oz) navy beans, drained and rinsed
  • 1 package (12oz) cherry tomatoes, quartered or halved
  • 1 cucumber, finely cubed
  • ¼ cup chopped parsley
  • ¼ cup chopped fresh chives
  • ⅓ cup extra-virgin olive oil
  • 2 Tbsp Balsamic Vinegar
  • Salt and pepper to taste



  1. In a medium saucepan, over medium high heat, cook the spelt grains, a pinch of salt and the water until it boils. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour or until the spelt is tender. Drain, transfer to a large bowl and set it aside to cool. You could also add a dash of olive oil for flavor.
  2. Once the spelt is cool, add the navy beans, the tomatoes, the cucumber and the herbs and toss to combine.
  3. In a separate bowl, combine the balsamic vinegar, the salt and pepper and the olive oil. Whisk until emulsified.
  4. When ready to serve, pour the dressing over the salad and toss to coat.
  5. Serve at room temperature!


Recipe Source:


Cool bean salad🥗

Cool bean salad


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/4 tsp pepper
  • 3 cups cooked basmati rice
  • 1 can (16 ounces) white beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 4 green onions, sliced
  • 1 small sweet red pepper, chopped



In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Enjoy!!! 🙂

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What others are saying

  1. 5 out of 5

    These Navy beans are excellent with Ham Shanks and Cast Iron Skillet yellow meal cornbread…… Recommend highly Chief McCurry Retired Navy

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  2. 5 out of 5

    The product is great and arrived at our post office on time, BUT our post office refuses to come in our road, so I couldn’t get to pick it up until a few days later due to my schedule.

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    • We apologize about the issue with the courier delivery.

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  3. Question

    Where are these bean grown?

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    • China

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  4. 5 out of 5

    These are very good quality beans. I soaked them in water overnight and the next day boiled them an hour and they were ready! Creamy, and delicious!

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