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These beans are traditionally prepared in the United States as Boston baked beans, and in France in the dish known as cassoulet.
The dried seeds of green beans, when mature, are known as Great Northern beans. These medium-sized white beans are traditionally prepared in the United States as Boston baked beans, and in France as the dish known as cassoulet. Rather bland-tasting, these beans receptively take on the flavors of the foods with which they are cooked.
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.
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 savory 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.
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.
Health benefits and
concerns for legumes
Many health benefits and concerns associated with this food are applicable to other legumes.
Read about health benefits and concerns for legumes
for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.