Navy Peas 10 Lb. (1 pcs Case)

Wholesale Navy Beans

Navy beans are small, pea-sized beans that are creamy white in color. They are a mild-flavored bean that is dense and creamy. Our wholesale Navy beans and other beans, such as pinto beans and black beans, are all known scientifically as Phaseolus vulgaris. They are referred to as 'common beans' probably because they all derived from a common bean ancestor that originated in Peru. These beans are grown in America and Canada. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. Today, the largest commercial producers of dried common beans, including the navy bean, are India, China, Indonesia, Brazil, Canada, and the United States. Among all groups of food commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fiber than legumes. Included here, of course, is the amazing protein-plus-fiber content of dried beans. From a single, one-cup serving of dried beans you get nearly 15 grams of fiber (well over half of the Daily Value and the same amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein (nearly one third of the Daily Value and equivalent to the amount in 2 ounces of a meat like chicken or a fish like salmon). You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. Before washing your wholesale Navy beans, spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place the beans in a strainer, rinsing them thoroughly under cool running water. To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 1 to 3 hours, depending on the bean variety. Check the Navy beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.

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