The name "navy bean" comes from the US Navy, which relied on this bean as a staple food for sailors since the mid-1800s due to its long shelf life and nutritional density. In Bulgarian cuisine, navy beans are essentially the same as the beloved бял боб — the foundation of боб чорба (bean soup), the iconic Christmas Eve dish, and боб яхния (bean stew baked in a clay pot). Beans from the Smilyan and Teteven regions are prized for their creamy texture and thin skin. Navy beans are naturally gluten-free and digest slowly, making them excellent for sustained energy. Always soak dried beans for 8-12 hours and boil for at least 10 minutes to neutralize lectins (phytohemagglutinin) before slow-cooking.