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Spanish Navy Beans

spanish beans
  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1/2 pound dried white beans (navy beans)
  • 1 head garlic, papery skin removed, halved horizontaly
  • 1 bay leaf
  • 3 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced scallions, green parts only
  • 1 tablespoon chopped sun dried tomatoes in oil
  • coarse salt to taste


Soak the beans for 24 hours.  Then drain and rinse.

Put the beans in a pot, add 3 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. (or cook in a pressure cooker for 3 minutes.) Drain the beans, discard the garlic and bay leaf, and set aside.

Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add the scallions and sauté for 1 minute. Add salt to taste, pour into a bowl and garnish with sun dried tomatoes.