Great Northern Beans

Preparation, uses, and tips

Before cooking, soak the beans for 8 hours and pressure cook for 20 minutes, or simmer on the stove for 1 1/2 to 2 hours. After cooking with savoury spices, Great Northern beans can be puréed into a delicious soup, sauce, or pâté. 1 cup of dried Great Northern beans yields approximately 2 1/2 cups of cooked beans.

Buying and storing tips

Choose smooth, uniformly shaped dried beans and store them in airtight containers in a cool, dry place; they will keep for up to a year.

Varieties

Like the smaller navy bean, Great Northern beans are related to kidney beans and pinto beans. Most Great Northern beans eaten in the United States are grown in the Midwest.

Nutrition Highlights

Great Northern beans, 1 cup (177g) (boiled)
Calories: 209
Protein: 14.7g
Carbohydrate: 37.3g
Total Fat: 0.79g
Fiber: 12.4g
*Excellent source of: Iron (3.7mg), Magnesium (88.5mg), and Folate (181 mcg)
*Good source of: Calcium (120mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.