Dixie Lily Navy Beans

Ingredients

Dried navy beans.

Cooking Directions

Cooking Tips:

1. Spread out dry beans and remove any foreign particles.
2. Rinse beans in cold water.
3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

Drain soak water and replace with 4 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

5. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
6. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 4 ½ cups water.
4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook 3-4 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

*Click for microwave instructions

*Click for pressure cooker instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size 0.25 cup (Dry) (38g) Servings Per Package: 9 (12 oz. pkg.)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value *
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 23g	8%
Dietary Fiber 12g	48%
Sugars 1g
Protein 8g	16%
Vitamin A	0%
Vitamin C	0%
Calcium	6%
Iron	15%
* 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.