Great Northern Beans
Great Northern Beans
Non-GMO, Product of Canada
The great northern beans are a small, nutritious, and flavorful variety of the common bean. Great northern beans are white or creamy.
Great northern beans, having a mild taste and a soft texture, are used as an ingredient in many dishes. The beans are a preferred among vegetarians, as they are often a simple method to change a few of the nutrients that may otherwise be lost.
Some choose to include them in homemade bread dishes, particularly cornbread; this gives the bread a mildly sweet taste while adding a lot of moisture and density. The beans can likewise be whipped or combined to make a mouthwatering dip for crackers or toasted bread.
Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.
Their flesh is less creamy, and takes on the flavor of whatever they're cooked with (similar to tofu). This versatile and mild-flavored bean is perfect for bean dips, hearty stews, and mixed bean salads.
Why Great Northern Beans?
- Gluten free
- Excellent source of fiber
- High in protein and Very low in fats
- Less creamy and takes on the flavor of whatever they're cooked with (similar to tofu)
Origin
Grown in the Canadian Prairies
Cooking Instructions
Before use, dry great northern beans can be soaked overnight or using quick-soak method.
Overnight: First rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.
Quick-soak method: Put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
Soaked beans will cook in about 90 minutes. Use 3 cups of water for each cup of uncooked beans, and you can season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water. Feel free to salt while cooking to boost the beans’ flavor.
Storage
Store in a sealed container in a cool dry place. They can keep for up to one year like this.
Once cooked, store in refrigerator for up to three days.
Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.
Great Northern Beans
Non-GMO, Product of Canada
The great northern beans are a small, nutritious, and flavorful variety of the common bean. Great northern beans are white or creamy.
Great northern beans, having a mild taste and a soft texture, are used as an ingredient in many dishes. The beans are a preferred among vegetarians, as they are often a simple method to change a few of the nutrients that may otherwise be lost.
Some choose to include them in homemade bread dishes, particularly cornbread; this gives the bread a mildly sweet taste while adding a lot of moisture and density. The beans can likewise be whipped or combined to make a mouthwatering dip for crackers or toasted bread.
Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.
Their flesh is less creamy, and takes on the flavor of whatever they're cooked with (similar to tofu). This versatile and mild-flavored bean is perfect for bean dips, hearty stews, and mixed bean salads.
Why Great Northern Beans?
- Gluten free
- Excellent source of fiber
- High in protein and Very low in fats
- Less creamy and takes on the flavor of whatever they're cooked with (similar to tofu)
Origin
Grown in the Canadian Prairies
Cooking Instructions
Before use, dry great northern beans can be soaked overnight or using quick-soak method.
Overnight: First rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.
Quick-soak method: Put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.
Soaked beans will cook in about 90 minutes. Use 3 cups of water for each cup of uncooked beans, and you can season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water. Feel free to salt while cooking to boost the beans’ flavor.
Storage
Store in a sealed container in a cool dry place. They can keep for up to one year like this.
Once cooked, store in refrigerator for up to three days.
Disclaimer: This information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for educational purposes only and not intended as medical advice. Consult your professional health expert for medical advice. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.