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The navy bean, haricot bean, pearl haricot bean,[3] Boston bean,[4] white pea bean,[5] or pea bean[6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.[7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.[3] It features in such dishes as baked beans,[3] various soups such as Senate bean soup,[8] and bean pies.
| Navy bean | |
|---|---|
| Species | Phaseolus vulgaris |
 | |||||
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 1,468 kJ (351 kcal) | ||||
60.75 g | |||||
| Sugars | 3.88 g | ||||
| Dietary fiber | 4.3 g | ||||
1.5 g | |||||
22.33 g | |||||
| |||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||
The plants[4] that produce navy beans may be either of the bush type or vining type, depending on the cultivar.[9]
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The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s.[10]
In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans.[10] Kingaroy is known as the Baked Bean Capital of Australia.[10] Another popular name for the bean during this time was "the Yankee bean".[10]
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Navy bean cultivars include:
White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known.[13] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes.[14]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[15][16] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth.[17] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[18]
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Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried.[19]
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