Potatoes with Navy Beans

A hearty and comforting dish combines tender potatoes with creamy navy beans for a simple yet satisfying meal. Perfect for any day when you want something warm, nutritious, and easy to prepare.

Helpful Kitchen Tips

Use Yukon Gold or red potatoes for a creamier texture.
Rinse the navy beans well if using canned to reduce sodium.
Cook the beans gently to avoid breaking them apart.

Ingredients 0/4

6 large potatoes, peeled and quartered lengthwise 1 cup butter, divided, or more as needed 2 cups all purpose flour salt and ground black pepper to taste

Why You'll Love This Recipe

This dish combines hearty potatoes with creamy navy beans for a comforting and nutritious meal. It's filling, packed with fiber and protein, and easy to prepare. The flavors blend well, making it a great option for a simple weeknight dinner or a cozy lunch.

Step 1

Soak the potato wedges in a bowl of water and pop them in the fridge for at least an hour. This helps get them nice and crispy later on. When you're ready, preheat your oven to 450°F (230°C) and lightly grease a baking sheet.

Step 2

In a small saucepan, melt half a cup of butter over low heat and pour it into a shallow dish. In another shallow dish, mix together the flour, salt, and pepper. Give the potato wedges a good toss in the seasoned flour, then dip them into the melted butter. Lay them out on the baking sheet as you go, and don’t hesitate to melt a bit more butter for dipping—since the flour thickens it up.

Step 3

Pop the potatoes in the oven and bake until they’re tender and golden brown, which should take about 35 to 40 minutes. Keep an eye on them so they don’t burn, and enjoy!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

How To Plate This Dish

Serve with a sprinkle of fresh herbs like parsley or thyme for brightness. A side of steamed greens or a simple salad complements the dish nicely. Adding a drizzle of olive oil or a squeeze of lemon can enhance the flavors.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dish seems dry. This meal also freezes well for up to 2 months.

Frequently Asked Questions

Can I use a different type of potato for this recipe?

Yes, Yukon Gold or Russet potatoes work well for roasting and getting crispy edges.

Why do I need to soak the potatoes in water before baking?

Soaking removes excess starch, which helps make the potatoes crispier when baked.

Can I use margarine or oil instead of butter?

You can use oil, but butter adds flavor and helps the flour stick better for a crispy coating.

How do I know when the potatoes are done baking?

They should be golden brown and tender when pierced with a fork, usually after 35-40 minutes.

Can I prepare the potatoes ahead of time?

Yes, soak and coat them, then keep them refrigerated until you're ready to bake.

Is it necessary to use flour in this recipe?

The flour helps create a crispy, seasoned crust on the potatoes when combined with butter.

How can I make the potatoes less greasy?

Use less butter for dipping or try baking on a wire rack to allow excess butter to drip off.

Can I add other seasonings to the flour mixture?

Absolutely! Garlic powder, paprika, or herbs can enhance the flavor to your liking.