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Vitacost Navy Beans - Non-GMO and Gluten Free -- 16 oz (1 LB) 453g

Vitacost Navy Beans - Non-GMO and Gluten Free
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Vitacost Navy Beans - Non-GMO and Gluten Free -- 16 oz (1 LB) 453g

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Vitacost Navy Beans - Non-GMO and Gluten Free Description

These small, white beans are densely packed with protein, fiber and other nutrients. Navy beans are commonly found in baked bean dishes and soups, or served as a side with ham.

  • Non-GMO Project Verified
  • No additives or preservatives
  • Gluten free & Vegan
  • Mild flavor & pleasantly creamy texture
  • Use in baked bean dishes, stews and soups
  • 8 grams of protein + 5 grams of dietary fiber per ¼ cup
  • No cholesterol


Named for their inclusion in U.S. Naval rations in the 19th century, navy beans are also known as haricot beans or Boston beans.


Compared to other beans, navy beans are smaller, with a milder flavor and denser texture, making them the preferred variety for making baked bean dishes, purees, soups and stews.


Navy beans are packed with plant-powered nutrition – just one ¼-cup serving provides 5 grams of filling fiber and 8 grams of satisfying protein; it’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike. 



About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. Cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.


To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking  until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.


Keep dry and at room temperature (59°-75°F [15°-24°C]).

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup Dry (35 g)
Servings per Container: About 13
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate21 g8%
   Dietary Fiber5 g19%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein8 g
Vitamin D0 mcg0%
Calcium50 mg4%
Iron1.9 mg10%
Potassium410 mg8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Navy beans.

Manufactured in facility that also processes milk, soy and wheat.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan White Bean Cassoulet

This simple, hearty dish is surprisingly flavorful thanks to a generous amount of lemon, herbs and pesto. The white beans that serve as the base become melt-in-your-mouth creamy while delivering a wealth of protein. Cook and serve it in a cast-iron or enameled pan for a rustic French presentation. Heap it over your favorite rice for a complete meal. White Bean Cassoulet

Vegan White Bean Cassoulet


  • 1 Tbsp. olive oil
  • 1 large yellow or red onion (diced)
  • 4 garlic cloves (rough chopped)
  • 1 jalapeño (diced, optional)
  • 1 pint cherry or grape tomatoes (halved)
  • 3 cans (40 oz.) cannellini beans (or navy beans, drained)
  • 3 Tbsp. pesto
  • Zest and juice of 1 medium lemon


  • 1 cup flat-leaf parsley (or basil, finely chopped)
  • ¼ cup almond flour
  1. Preheat oven to 400 degrees F.
  2. In cast iron or oven-safe pan over medium heat, heat olive oil. Add onion, garlic, jalapeño and tomatoes. Cook 5 minutes, stirring occasionally, until onion is translucent and tomatoes are soft.
  3. Stir in beans and cook 5 minutes, stirring occasionally. Remove from heat.
  4. In small bowl, combine parsley or basil and almond flour.
  5. To pan with beans, stir in pesto, lemon zest and juice until evenly distributed. Top with the almond flour/herb mixture.
  6. Bake 15 minutes, until top is slightly golden. Serve with rice.

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