Great Northern Bean
Great Northern Beans are known far and wide as the bean most often used in
cassoulets and stews. This white, oval shaped, medium size bean is about twice the
size of Navy beans with a mild flavor and mealy texture. Related to the Kidney bean and
part of the white bean family, these beans were grown in the Americas before Europeans arrived.
Tasting Notes: They are great in baked beans, casseroles and anywhere a mild flavored bean is called for.
Nutrition Facts
Serving Size: 1/4 cup dry (36 g) (approx. 1/2 cup cooked)
Nutrient Amount %DV
Calories 70 Calories from Fat 0 Total Fat 0 g 0% Saturated Fat 0 g 0%
Cholesterol 0 mg 0% Sodium 20 mg 1% Total Carbohydrate 22 g 7% Dietary Fiber 13 g 52%
Sugars 1 g Protein 8 g Vitamin A 0% Vitamin C 0% Calcium 6% Iron 8%
Equivalents:
1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.Basic Bean Cooking Instructions:
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Recipe: White Chicken Chili
2 T. Olive Oil
1 medium onion, chopped
1 cup celery, chopped
1 (4-oz) can chopped green chilies (drained)
5 T. flour
4 tsp. cumin
4 cups dried white beans (Great Northern, Navy, Horto, Yellow-Eye, European Soldier or a mix of all or some) sorted, rinsed, soaked, cooked
3-4 cups chicken broth
3 cups cooked chicken, choppedDirections:
Saute celery and onions in olive oil. Add chilies, flour, cumin. Cook and stir for 2 minutes. Add beans and broth. Bring to boil. Reduce heat and simmer about 10 minutes until thickened. Add chicken and cook until heated thru. Garnish with cheese, sour cream and salsa, if desired.
