Eden Foods Organic Navy Beans Description
- Certified Organic
- No Salt Added
- BPA Free Lining
- USA Farm Grown
Pure & Purifying
Organic Michigan family grown. A small white bean also called pearl haricot. Soaked overnight and thoroughly cooked with purified water and zero chemical additives. High in beneficial fiber plus a good source of protein and iron. England's favorite bean is used in Boston Baked Beans and Senate Soup. A pantry staple, great for stews, salads, dips, and casseroles. Bisphenol-A (BPA) free can linings since April 1999.
Free Of
BPA, chemical additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 15 mg | 0% |
|
| Potassium | 300 mg | 8% |
|
| Total Carbohydrate | 20 g | 7% |
|
| Dietary Fiber | 7 g | 28% |
|
| Sugars | 0 g | |
|
| Protein | 7 g | 14% |
|
| Calcium | | 8% |
|
| Iron | | 10% |
|
| Thiamin (B1) | | 8% |
|
| Riboflavin (B2) | | 4% |
|
| Niacin (B3) | | 2% |
|
| Folate (B9) | | 8% |
|
| Phosphorus | | 15% |
|
| Magnesium | | 15% |
|
| Zinc | | 6% |
|
Other Ingredients: Organic navy beans, water, kombu seaweed.
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Reviews
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Vegan White Bean Cassoulet
This simple, hearty dish is surprisingly flavorful thanks to a generous amount of lemon, herbs and pesto. The white beans that serve as the base become melt-in-your-mouth creamy while delivering a wealth of protein. Cook and serve it in a cast-iron or enameled pan for a rustic French presentation. Heap it over your favorite rice for a complete meal.
Vegan White Bean Cassoulet
Beans
- 1 Tbsp. olive oil
- 1 large yellow or red onion (diced)
- 4 garlic cloves (rough chopped)
- 1 jalapeño (diced, optional)
- 1 pint cherry or grape tomatoes (halved)
- 3 cans (40 oz.) cannellini beans (or navy beans, drained)
- 3 Tbsp. pesto
- Zest and juice of 1 medium lemon
Topping
- 1 cup flat-leaf parsley (or basil, finely chopped)
- ¼ cup almond flour
- Preheat oven to 400 degrees F.
- In cast iron or oven-safe pan over medium heat, heat olive oil. Add onion, garlic, jalapeño and tomatoes. Cook 5 minutes, stirring occasionally, until onion is translucent and tomatoes are soft.
- Stir in beans and cook 5 minutes, stirring occasionally. Remove from heat.
- In small bowl, combine parsley or basil and almond flour.
- To pan with beans, stir in pesto, lemon zest and juice until evenly distributed. Top with the almond flour/herb mixture.
- Bake 15 minutes, until top is slightly golden. Serve with rice.
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