Go Back
Print Recipe Pin Recipe
4.67 from 3 votes

Stewed Navy Beans

Stewed Navy Beans are best served with rice.  We prefer Basmati rice and it's the only kind I buy.


  • 1 pound dried navy beans
  • 2 tablespoons bacon grease
  • 3 carrots peeled and diced
  • 2 medium sweet onions peeled and diced
  • 2 to 3 stalks of celery diced
  • 4 to 5 cloves of garlic minced
  • 1 ham bone substitute 1/2 cup cooked ham
  • 6 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 pound approximately chopped fresh tomatoes and juice. Note: if using canned tomatoes, use 1 (14.5) ounce can
  • cooked Basmati rice


  • Soak beans overnight or quick soak according to package directions. Drain and set aside.
  • Add bacon grease to a large pot. Cook onions, carrots and celery in pan over medium heat for 15 minutes or until vegetables are soft and have reduced by half.
  • Add garlic and cook an additional 5 minutes.
  • Pour beans into pot. Add ham bone and snuggle it down in the beans.
  • Pour water over beans.
  • Stir in salt and pepper. Add bay leaf.
  • Cover and cook on medium low for one hour.
  • Add tomatoes and juice. Cover and cook an additional hour or until beans are tender.
  • Remove ham bone.
  • Remove one cup of the cooked beans and mash. Stir them back into the pot to thicken the bean mixture.
  • Serve over cooked Basmati rice.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!