Bean – Navy

Description

Navy Bush Bean (a.k.a. Boston Pea, White Navy, Small White Navy, Navy Pea Bean)

50 Seeds per pack

Days to Maturity: 85–100 days

Sun Requirements: Full Sun

Botanical Name: Phaseolus vulgaris

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A classic heirloom dry bean with deep American roots, the Navy Bush Bean rose to prominence in the mid-1800s when it became a standard ration for the U.S. Navy—earning its name through decades of service in ships’ galleys and home kitchens alike. Bush-type plants reach a tidy 16–24″ in height and produce high yields of 4–6″ pods, each typically holding 5 to 6 small, oval-shaped white beans with a creamy, dense texture and mild, pleasant flavor.

Best known as the key ingredient in Boston Baked Beans and Ham and Bean Soup, Navy Beans retain their shape during cooking and reheat beautifully, making them ideal for slow-simmered recipes, stews, and baked dishes. Their smooth texture and firm skins offer satisfying mouthfeel without becoming mushy. When fully dry, the beans store well and retain their quality long after harvest.

Naturally high in dietary fiber and plant-based protein, Navy Bush Beans are also a good source of folate, manganese, and vitamin B1—nutrients essential to energy production and heart health. Plants show moderate resistance to Anthracnose and Bean Mosaic Virus, adding to their reliability in the garden.

Prized for their mild, pleasant flavor, long shelf life, and ease of growth, Navy Bush Beans remain a go-to choice for gardeners seeking a dependable, productive dry bean for the garden.

Planting Instructions for Navy Bush Bean Seeds

When to Plant
Sow Navy bean seeds outdoors once the danger of frost has passed and the soil has warmed to at least 60°F, ideally 70–80°F for best germination. This is typically 1–2 weeks after your average last frost date. Beans are frost-sensitive and should never be planted in cold, wet soil.

Where to Plant
Choose a site with full sun and well-drained soil. Avoid low or compacted areas where water tends to collect. A soil pH between 6.0 and 6.8 is ideal. Navy-type beans prefer warm, sunny weather and will benefit from compost-enriched soil. If your soil is poor, amend it before planting.

How to Plant
Do not soak bean seeds before planting, as this can reduce germination rates. Sow seeds directly outdoors about 1″ deep in well-warmed soil. Space seeds 2–4″ apart in rows that are 18–24″ apart. If starting seeds indoors, plant them 1–1.5″ deep in pots and harden them off before transplanting. Use your finger or a dibber to make the holes, and cover the seeds lightly with soil.

Growing Notes
Navy Bush Beans are compact, tidy plants that grow 16–24″ tall and produce high yields of 4–6″ pods. Each pod typically contains 5 to 6 small, oval-shaped white beans. These beans are known for their dense, creamy texture and mild flavor, making them ideal for slow-simmered soups and baked dishes. Like other beans, they fix their own nitrogen and rarely need additional fertilizer. Keep soil moist but not soggy, especially during flowering and pod development. Mulch when plants are established to suppress weeds, retain moisture, and prevent soil splash. This variety shows moderate resistance to Anthracnose and Bean Mosaic Virus.

Succession Planting
Navy Bush Beans are typically grown for dry use and produce one main crop all at once. Staggered planting is generally not necessary unless growing for fresh eating early in the season. For dry beans, a single planting is sufficient.

Pests and Problems
Watch for Mexican bean beetles, stink bugs, leafminers, spider mites, and common fungal and bacterial diseases. Remove affected leaves promptly and practice 3-year crop rotation. Avoid handling wet foliage to reduce disease spread.

Harvesting
Harvest beans for dry use when pods are tan and brittle and beans inside rattle, typically around 85–100 days from planting.

• Option 1: Uproot the entire plant once 90% of the leaves have dropped. Hang to dry in a sheltered, well-ventilated area.
• Option 2: If conditions are humid, pick pods as they dry and finish drying them indoors.

Shell beans by hand, stomping dried pods in a sack, or dancing on them in a tub. Winnow with wind or a fan to separate beans from chaff. Beans must be hard and fully dry before storing.

Storage
Store fully dried beans in airtight glass jars or sealed containers in a cool, dark place. For long-term storage (5–10 years), use mylar bags or #10 cans with oxygen absorbers. Beans should not be soft or dentable with a fingernail.

Cooking Tips
These small white beans are a staple in Boston Baked Beans and Ham and Bean Soup. They retain their shape well during cooking and reheat beautifully. With a creamy texture and firm skins, they offer a satisfying mouthfeel without becoming mushy. Like most dry beans, they benefit from overnight soaking followed by a 10-minute boil and a slow simmer until tender. Cooked beans freeze well with some cooking liquid in jars or containers.

Seed Saving
Save the best, fully mature beans for next year’s planting. Choose pods that are dry, brittle, and tan in color. Shell the beans and check that they are hard and cannot be dented with a fingernail. Spread the seeds out on a screen or tray in a warm, dry, and well-ventilated space for an additional week or two to ensure they are completely dry. Once fully dry, store them in airtight containers such as seed saving envelopes or glass jars in a cool, dry, and dark place. Properly dried and stored seeds can remain viable for 3–5 years.

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