What's with the Navy Bean?

Good morning followers! First, let me introduce myself. I’m Nadine, or as my fans call me, Mrs. N. Bean. I’m a native of Rising Sun, Indiana and I have been elected to school our Navy Bean Festival fans on all things navy bean. I’m excited to be your hostess, and invite you to follow along as we head into the navy bean frenzy that we here in Rising Sun call the Navy Bean Fall Festival. I’m a little cantankerous at times, but I think you’ll understand – I have a tough job to do! The promotion of the Navy Bean is my mission, and I aim to passionately convert anyone and everyone I can to be a card-carrying navy bean fan!

Let’s start with a little education! What’s with the bean? The navy bean got its current (and very popular) name because it was a staple food of the United States Navy in the early 20th century. They are small, white beans and are perfect for making the staple of our festival – Navy Bean Soup. Just so you know, if you are interested in making our beloved soup, dry navy beans are best to start with and are available year-round in prepackaged containers as well as bulk bins. Or (heaven forbid), canned navy beans are also available year round at local markets, and will do in a pinch for you last-minute types.

The navy bean is mild-flavored, dense and oh-so-smooth! And here’s little piece of trivia: navy beans are one of 13,000 species of the family of legumes, or plants that produce edible pods. Combined with whole grains such as rice, navy beans provide virtually fat-free high quality protein. You just can’t go wrong with this bean, my friends!

So, that’s it to start! This blogging thing is new to me, and I am really looking forward to hearing from all of you for feedback and comments. Look for recipes and commentaries from me, and maybe even a few guest blogs from our Rising Sun dignitaries.

~ N. Bean