Best Navy Bean Nicoise Recipes

HEARTY NAVY BEAN SOUP

Hearty Navy Bean Soup image

My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8

Ingredients

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges

NAVY BEAN SOUP I

Navy Bean Soup I image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 4h25m

Yield 9

Number Of Ingredients 15

Ingredients

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Steps:

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

CANNELLINI-BEAN NIçOISE SALAD

Cannellini-Bean Niçoise Salad image

This vegetarian version of the classic dish omits the anchovies and replaces the tuna with cannellini beans; navy beans or chickpeas are other options.

Yield serves 4

Number Of Ingredients 18

Ingredients

1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup torn fresh basil
Coarse salt and freshly ground pepper
1 pound small red potatoes, scrubbed
1 pound haricots verts or green beans, trimmed and cut into 1-inch pieces
5 ounces baby spinach
1 1/2 cans (15 ounces each) cannellini beans, rinsed and drained
1 celery stalk, diced
3 tablespoons capers, rinsed and drained
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground pepper
2 ripe tomatoes, cored and cut into wedges
2 hard-cooked eggs (page 61), peeled and halved lengthwise
1/2 cup Niçoise olives

Steps:

Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.
Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.
(Per Serving)
Calories: 790
Saturated Fat: 7.1g
Unsaturated Fat: 39.8g
Cholesterol: 106mg
Carbohydrates: 73g
Protein: 20.7g
Sodium: 984mg
Fiber: 23.2g