Navy Beans Cooked in Beef Stock

So to be honest, I’m much more of a fan to chicken broth than beef broth. As much as I try for variety in my diet, I do confess to not mixing it up so much in this realm. I’ve tried to train myself to enjoy beef broth, I’m just not drawn to it. So pretty much every week I make my chicken broth and integrate that into our weekly meals. However, this week things are getting mixed up here at my home! I’m not sure if it was the weeks of stormy rainy weather we’ve finally gotten here in parched California, the settling in of winter and the desire to get warm and cozy or finally getting sick of the bag of frozen grass-fed beef bones that have been taking up precious freezer space for the past six months staring me down, but they finally made their way to the stock pot! I’ll make a nice big batch and keep quarts of it frozen so I can use it during the winter months.

As much as I’m not drawn to sipping on beef broth like I do chicken broth there are certain foods that are made to be married with beef broth. French onion soup, mashed potatoes or potato gratin (Nourishing Traditions Cookbook has a recipe I love) and what I’m making tonight… navy beans. It’s such a simple, delicious and satisfying meal. They can be served as a side dish or the main course served with a salad and some vegetables (try some brussel sprouts) or as part of a stew. I also love pureeing them with sauteed leeks and celery… YUM!

So if you’re new to beef broth and want to give it a spin, I encourage you to try one of the ways above.

Simple Navy Beans (adapted from Nourishing Traditions Cookbook)

1 cup navy beans
warm filtered water
1 tablespoon liquid whey, lemon juice or raw apple cider vinegar
2 cloves crushed garlic (optional)
1 quart grass-fed beef stock or beef broth
sea salt to taste

Cover beans with warm water and whey, lemon juice or apple cider vinegar. Leave them in a warm place for 12 - 24 hours, depending on the size of the beans. Drain, and rinse well. Place in a stock pot, cover with broth, bring to a boil and skim off foam. Reduce heat and add optional garlic. Simmer, covered for 3 - 4 hours. Check occasionally and add more broth if necessary. Season to taste.