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Great Northern Beans

Great Northern Beans

Great Northern Beans
© Denzil Green

Great Northern Beans are white beans are related to kidney beans. The plant grows 20 to 24 inches (50 to 60 cm) tall.

The beans are usually just shy of half an inch long, white and slightly-oval shaped.

Their flavour is mild, letting the beans take on really well the taste of other items they are cooked with. In France, they are often used in cassoulet, and in America, they are often used in Boston Baked Beans.

Very good for stews, casseroles and patés. These beans purée and mash well.

Cooking Tips
Simmer on stove in water for 1 1/2 to 2 hours, or soak for 8 hours and pressure cook for 20 minutes. Be careful not to overcook as will go mushy.

Substitutes
Navy beans.

Nutrition
Per 1 cup, boiled: 210 Calories, 15g Protein, .8g Fat, 3.5mg Iron, 88.5 mg Magnesium, 180 mcg Folate, 120 mcg Calcium

Equivalents
1/2 pound dried = 1 cups dried = 2 1/2 cups cooked

History
Great Northern Beans are native to the Americas.

They were introduced by Will & Co. Seed Company. Oscar H. Will, owner of the company, said that it was in a pouch of seeds given to him in 1883 by a man named "Son of Star", a Hidatsa Indian from the Fort Berthold Reservation.

Also called: Phaseolus Vulgaris (Scientific Name) Frijoles gran norte (Spanish)


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Other entries for Legumes
Lentils, Peas

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