Go Back
+ servings
Rosemary, thyme, parsley, onion and garlic all come together in this warming and deeply satisfying savory navy bean stew.
Print Recipe
4.8 from 5 votes

savory navy beans

Savory navy beans are a delicious, one pot meal that can be on the table in less than an hour. Make them vegan or not - either way they are sure to please.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Italian
Servings: 6


  • 1 large onion diced
  • 1-2 large shallots diced
  • 2 large cloves garlic minced
  • 2 Tbsp olive oil
  • 4 slices bacon diced (optional)
  • 2 cups vegetable or chicken stock
  • 1 15 oz can fire-roasted tomatoes
  • 2 cups dry navy beans - cooked or 3 15 oz cans of navy beans
  • 2 big sprigs of fresh rosemary
  • 3-4 sprigs of fresh thyme
  • 2 bay leaves
  • 6-8 sprigs of fresh Italian parsley about 1 cup, chopped
  • 1/2-1 tsp crushed chili
  • Juice of 1/2 lemon
  • salt and pepper


  • If cooking dry beans, add the bay leaves to the cooking liquid.
  • Add oil to a pot large enough to hold all the ingredients. If using the bacon, fry it in the oil, then proceed with the recipe.
  • Gently saute the onion and shallot until translucent and soft.
  • Add the garlic and cook an additional minute.
  • Add the beans, tomatoes, stock, rosemary, thyme and bay if you didn't cook the beans with the bay.
  • Stir in the stock and simmer for about 30 minutes.
  • Mix in the parsley, lemon juice and crushed chili.
  • Simmer 5-10 minutes.
  • Adjust seasoning to taste.
  • Serve in bowls drizzled with your best olive oil if you like.