Great Northern beans are similar to small white (navy) beans. This bean needs to be soaked overnight or boiled gently for several hours to attain tenderness. 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. These beans have a long shelf life expectancy which makes them ideal for your food storage and emergency preparedness stock.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Great northern beans.
Directions: 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. Cooking tips: 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 they delay softening.
Servings per Container:
#10 can: 84 oz. (2381g) 26 servings
#10 case: 156 servings
Bulk: 25 lbs (11.34kg) 125 servings
Bulk: 50 lbs (22.68kg) 249 servings
6 Gallon Super Pail Bucket: 42 lbs (19.05kg) 209 servings