Great Northern Beans are often used in baked beans or for making bean flour.
Great northern beans are a white, oval shaped medium sized bean about twice the size of navy beans and black-eyed beans with a mild flavor and a powdery texture. Their simple flavor and wide usage makes them perfect for long term food storage.
Great Northern beans are similar to small white (navy) beans. They can be substituted for navy or lima beans in recipes. Great Northern beans are great in baked beans, casseroles, soups and stews. They are high in fiber with no fat or cholesterol. Beans have a long term shelf life expectancy which makes them ideal for your food storage and emergency preparedness stock.
Directions for Use:
For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic.
To keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as these are acidic and delay softening.
Serving size 1/2 cup Servings per bucket 209 Calories per serving 310