Why the humble navy bean became a staple for sailors and soldiers alike

Gardening · Published 3 October 2026 Swipe more like this →

In short: Known by many names, from the pearl haricot to the Yankee bean, this small white legume is a nutritional powerhouse. Its rise to prominence is tied to military necessity, serving as a reliable fuel for sailors since the mid-1800s and later sustaining troops stationed across Australia during World War II.

The navy bean, a variety of the common bean known as Phaseolus vulgaris, originated in the Americas. It is defined by its small, oval, and slightly flattened appearance. While the plant itself can grow as either a bush or a vining variety depending on the specific cultivar, its utility has always been its primary draw. Beyond its culinary versatility in soups and baked dishes, the bean is packed with nutrients, offering significant amounts of folate, thiamine, copper, and manganese in every serving.

The moniker navy bean is distinctly American, reflecting the legume's role as a dietary staple for the US Navy starting in the mid-19th century. This association deepened during World War II, when the US military, operating out of bases in Queensland, Australia, actively encouraged local production to feed its troops. The town of Kingaroy became so central to this effort that it earned the title of the Baked Bean Capital of Australia, and the beans were frequently referred to as Yankee beans by the local population.

Modern cultivation has focused on improving the resilience and yield of these plants. Early varieties like Robust provided necessary resistance to the seed-transmitted bean common mosaic virus. This was later improved upon by the Michelite cultivar, which offered higher yields and superior seed quality. In 1959, the Sanilac variety marked a milestone as the first bush-type navy bean, making harvesting more efficient. Today, these beans remain a stable pantry item, with dried seeds capable of lasting for years if kept in cool, dark environments below 75 degrees Fahrenheit.

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