Great Northern Beans
Great Northern beans are a small white bean (similar to navy beans) with a delicious nutty flavour and slightly grainy texture. These beans were cultivated first in Southern America and soon spread to Northern America and then across the world. They are very similar in flavour to the popular cannellini beans and are great in soups, salads and casseroles.
Great Northern beans are a rich source of cholesterol lowering digesting fibre, which is also beneficial in the management of healthy blood sugar levels. This makes it a great bean for those with diabetes and other blood sugar problems. These beans are a good source of folate, iron, magnesium, calcium, potassium as well as being high in protein.
Cooking with Great Northern beans
As with any legume, they are best soaked overnight in the fridge before cooking. To cook add 1 cup of beans to 3 cups of water, bring to the boil and then simmer for around 1.5 hours. These beans make a protein rich spread or dip when they are cooked and blended with olive oil, garlic and your favourite herbs and spices. They are also perfect when using a slow cooker with mushrooms, onion, sweet potato, tomatoes and herbs. Dried beans will store well in the cupboard for up to 1 year and cooked will keep in the fridge for about 3 days.
Country of Origin
Product of USA
Great northern beans are a great source of protein and iron, which is needed to transport oxygen around the body and high in folate, needed for blood cell production and healthy moods. Cannellini beans also contain good levels of magnesium, potassium, zinc and copper.
100% great northern beans
How to cook Great northern beans: Soak overnight, rinse and drain well. Place in a saucepan and cover with plenty of cold water, bring to the boil then simmer for up to 1 hour or until tender.
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