navy beans
Also known as: haricot beans
A small, oval white bean with a mild flavor and a smooth texture that breaks down easily into a creamy consistency when cooked long enough -- the traditional bean in Boston baked beans and many ham-and-bean soups, prized for how well it thickens a pot on its own.
Buying guidance
Sold dried or canned; dried gives a firmer, more intact bean and lets you control the salt, while canned is fully cooked and ready to use straight away.
Substitutions
- Great Northern beans -- slightly larger and a bit firmer, very close in flavor.
- Cannellini beans -- larger and creamier, a common and easy substitute.
- Pinto or white kidney beans -- different in size and starchiness, but workable in a soup where exact bean type isn't critical.
Tips & common mistakes
Salting the cooking water for dried navy beans too early can toughen their skins and slow softening -- salt near the end of cooking instead, once the beans are already tender.
Storage
Dried beans keep for a year or more in a sealed container at room temperature, though very old dried beans take noticeably longer to soften -- buy from a store with good turnover. Canned beans keep for a year or more unopened; refrigerate leftovers after opening and use within a few days.