Great northern bean

Description
Great Northern Beans are high in fiber, a good source of protein and iron, and are fat, sodium, and cholesterol free.

Storage

 * Store dry beans in a cool, dry place off the floor. High temperatures cause hardening of the dry beans; high humidity may cause mold.
 * Store cooked great northern beans in a covered non-metallic container and refrigerate. Use within 2 days or freeze.

Uses and Tips

 * Cooked great northern beans may be used in salads, soups, stews, casseroles and chili, or as a side dish. They are also excellent mixed with rice.
 * Try seasoning great northern beans with bay leaves, cilantro, garlic, oregano, parsley, or thyme while cooking.

Preparation

 * Sort beans to remove foreign matter, such as small stones, dark or odd shaped beans. Rinse in a colander under cold water.
 * Soaking not only makes the beans cook faster, but by discarding the soaking water, gas-causing compounds may be reduced.

Overnight Method
In a large pot, add dry beans to cold water. Cover. Let stand in refrigerator overnight. Drain and discard soaking water. Replace water and cook immediately after soaking period. Longer periods of soaking are not recommended.

Quick Soak Method
In a large pot, pour dry beans into boiling water and boil for 2 minutes. Remove from heat, cover and allow to set for 1 hour. Drain and discard soaking water and proceed with cooking.

Cooking
Use approximately 1¾ quarts boiling water for each pound of soaked beans to be cooked. Cook until tender for approximately 1 hour and 30 minutes. Add additional boiling water if beans become dry. Drain, if desired.

Source

 * Beans, Great Northern Dry by the US Department of Agriculture, public domain government resource -- original source of recipe

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