Great Northern Bean

• Great Northern beans are fantastic for thickening soups and stews due to their creamy texture when cooked. They absorb flavors well, making them ideal for hearty winter dishes like bean and ham soup or vegetable stews. - Use cooked Great Northern beans as a base for creamy dips and spreads. Puree them with garlic, herbs, and olive oil for a healthy and flavorful alternative to traditional dips. - Add Great Northern beans to salads for a boost of protein and fiber. Their mild flavor complements a variety of greens and vegetables, making them a versatile salad ingredient. Try them in a three-bean salad or a Mediterranean-inspired salad. - Great Northern beans are excellent in baked bean recipes. Their ability to hold their shape and absorb flavors makes them a superior choice for this classic dish. They can be paired with molasses, brown sugar, and bacon for a sweet and savory flavor profile. - Incorporate Great Northern beans into vegetarian chili recipes for a hearty and satisfying meal. They provide a creamy texture and mild flavor that blends well with other chili ingredients like tomatoes, peppers, and spices.

• Excellent source of plant-based protein for muscle building and repair.
• High in fiber, promoting digestive health and regularity.
• Rich in complex carbohydrates for sustained energy levels.
• Provides essential vitamins and minerals like iron, folate, and potassium.
• May help regulate blood sugar levels due to its low glycemic index.
• Contributes to heart health by helping to lower cholesterol levels.

Great northern beans should be stored in a cool, dry, and dark place, like a pantry or cupboard. Keep them in an airtight container to protect them from moisture and pests. Properly stored, dried great northern beans can last for several years. Cooked great northern beans should be refrigerated in an airtight container and used within 3-4 days. You can also freeze cooked beans for longer storage, up to 2-3 months; portion them into freezer-safe bags or containers before freezing.