Great Northern Beans
 
The Great Northern Bean is a large off-white bean with a mild flavor and a slightly grainy texture. Closely related to the kidney bean, it holds its shape well when cooked, making it ideal for soups, salads and baked beans.  
Sort carefully and rinse thoroughly. 
 
Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Approximately 1/2 inch in length
Off-white color
Semi-kidney shape
Kosher Certified
 
Suggested Uses
Season with thyme, savory or rosemary and serve as a side dish
Often used in baked beans or in soups and vegetarian stews
Simmer with a ham bone and winter vegetables for a hearty meal
 
Description
The Great Northern bean (Phaseolus vulgaris) is a member of the legume family, closely related to the kidney bean.  While the origin of its name is unclear, it may have come from the bean's larger size (about 1/2 inch in length) and the fact they are commonly grown in the northern part of the Midwest.
While similar in appearance and a good substitute for navy beans in many recipes, great Northern beans have some distinct differences, including a grainier texture and a better ability to hold their shape when cooked, making them ideal for soups, salads and casseroles. They are often used commercially in baked beans and soups.
Great Northern beans are high in protein, providing more than a third of the daily requirement per serving. They contain up to half of the daily requirement for iron, as well as high levels of folates and one third to half of a day's fiber.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Great northern beans.