Great Northern Beans
Great Northern Beans are medium-sized white beans famous in North America and ressemble a lima bean. Also called the common beans, they have a nutty and delicate flavor, thin skin and shaped like a kidney. They are a type of matured seeds, dried legume.
Popular in baked bean dishes, casseroles like the cassoulet (a whitebean casserole) in France, and salads.
» Rich in Folate
» Loaded with Soluble Fiber
» Great Source of Iron
US No. 1 Grade: lentils and beans highest grade by the USDA standard.
They can be mixed with pinto beans or be a substitute for cannellini and navy beans. They offer variety in dishes with great nutritional benefits.
Great Northern Beans are high in protein and fiber, low in fat, rich in iron, just like all mature legumes.
An excellent and much more economical option for those who cut off meat intake, vegans, and vegetarians. They are also cholesterol-free and has little contents of saturated fats. A much hearty way to boost the energy, keep the strength going, and the obtain the feeling of fullness and satisfaction.
The strong presence of both soluble and insoluble fibers from these beans provide great benefits to the heart, promoting good levels of healthy cholesterol and keeping levels of blood sugar under control. These fibers help in good digestion and in maintaining the healthy body weight.
They are a good source of minerals and vitamins. Phosphorus, iron and potassium, and especially high in magnesium, and a good source of B vitamins are among them.
- Baked beans, pork and beans
- Add in stews, soups, salads, or chili dishes
- Excellent as side dish
- Great partner with rice
- Go well when seasoned with spices like cilantro, garlic, bay leaves, parsley, oregano, or thyme
Store in cool, dry place.
Directions for a quick soak:
Pour beans into boiling water, leave to boil for 2 minutes.
Remove from heat, set aside covered for an hour.
Angel, Octopus, and Bean Salad
*recipe courtesy of Ideal Macaroni
Serves 6 persons
1/2 lb IDEAL GOURMET ANGEL HAIR or Capellini, uncooked
1 lb Octopus (1 to 2 pounds)
11 oz cooked Great Northern beans
2 pcs Lemons, juiced
1 clove Garlic, minced
2 Tbs Scallion, chopped
1 Tbsp Sesame seeds
4 ounces Olive oil
Salt and pepper to taste
Cook pasta in a large pot of boiling salted water until al dente.
On a separate pot, boil the octopus until tender. Take out and let cool. When cool, clean and slice. In a large mixing bowl, add bean, juice from the lemons, garlic, scallion, pasta and sprinkle with sesame seeds and drizzle with olive oil. Mix well and season salad with salt and pepper.
Remove from mixing bowl and serve at room temperature.