There’s something extra comforting about navy beans simmered all day until they’re tender and packed with flavor. This recipe embraces the mild nature of navy beans and turns them into a smoky, savory delight—perfect for family meals, a potluck side, or a wholesome weeknight dinner.
Ingredients
- 1 pound dried navy beans, rinsed and sorted
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Instructions
First, place the rinsed navy beans in your slow cooker. Add the chopped onion and minced garlic, then stir in the diced tomatoes (including juice), broth, smoked paprika, oregano, thyme, and bay leaf. Give everything a gentle stir to ensure the flavors blend throughout.
Cover the slow cooker and cook the beans on low for about 7 to 8 hours. If your schedule demands a quicker dish, set the cooker to high and aim for 4 to 5 hours. You’ll know they’re ready when the beans are soft but not mushy.
Once the beans have finished cooking, taste test and adjust seasoning with salt and pepper. Remove the bay leaf, then give the beans a quick stir. If you’d like a creamier texture, gently mash some of the beans against the slow cooker wall. Otherwise, serve them as is for a soupier consistency.
These smoky slow cooker navy beans shine with cornbread, steamed greens, or over rice. For a heartier meal, top with chopped fresh herbs, shredded cheese, or a dollop of sour cream.
In conclusion, these flavorful navy beans are a comforting, protein-packed option for anyone looking to simplify dinner without sacrificing taste. They’re utterly delicious as a main dish or a hearty side that suits both casual and formal meals. For easier digestion, feel free to presoak the beans in water overnight before cooking.
Swap in your favorite seasoning blend or add chopped bell peppers to tailor the dish to your taste. Whether you’re feeding a crowd or meal prepping for the week, this recipe brings rich, satisfying flavors to the table every time.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
