Navy bean

The navy bean, haricot or pearl haricot bean, white pea bean, or pea bean, is a class of the common bean (Phaseolus vulgaris). It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans and even pies, as well as in various soups such as Senate bean soup. Unlike canned vegetables, which lose much of their nutritive value in the canning process, navy beans maintain their nutritive value when canned.

The plants that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.

Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. This might be at least partly explained by high saponin content of navy bean. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. Furthermore, navy bean is the richest source of ferulic acid and p-coumaric acid among the common bean varieties. It is commonly known as the "Navy Bean" due to its use as a staple of United States Navy rations in the 19th century.