Profile: The Great Northern Bean has a mild flavor and a gritty texture. Its similarity to the kidney bean makes it great for soups, salads, and baked beans.
* 1/2 inch in length
Northern bean (Phaseolus vulgaris) is a legume related to kidney bean. They originated in Peru and were disseminated over the Americas by Spanish expedition. The name may have derived from the bean's greater size (approximately 1/2 inch long) and the fact that it is typically grown in the northern Midwest.
Great Northern beans, while similar in appearance to navy beans, have a grainier texture and keep their shape better when cooked, making them suitable for soups, salads, and casseroles. They are commonly used in baked beans and soups.
Northern beans are abundant in protein, giving more than 30% of the daily need. They provide up to half of the daily iron requirement, as well as significant quantities of folates and fiber.
|Shelf Life:||2 Years.|
|Uses:||- Serve as a side dish with thyme, savory, or rosemary.
- Also used in baked beans and soups.
- Make a substantial dish with ham and winter vegetables.
|Basic prep:||Sort and rinse well. Soak all day. Rinse and put in a big saucepan of water. Boil for 3 minutes, then reduce heat and simmer covered for 60-90 minutes until tender. Boiling this bean produces froth, so skim the water often.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a cool, dry place.|