Great Northern Beans
Great Northerns are the quiet workhorse of the white bean world: mild, creamy, and thick-skinned enough to hold their shape through a long, slow simmer.
What It Is
White beans have a lot of names and a lot of fans, but Great Northerns sit in a useful middle ground. They are larger than navy beans and smaller than cannellini, with a flavor so gentle it mostly gets out of the way and lets everything else in the pot do the talking.
That mildness is the whole point. These beans soak up broth, herbs, and aromatics without fighting back. They are a staple in American bean soups and Appalachian-style dishes, and they show up across European country cooking for the same reason: they thicken a pot naturally as they cook.
What To Do
Soak them in cold water for six to eight hours, drain, then cover with fresh water and simmer for one to one and a half hours until completely tender. Salt the pot only in the last twenty minutes or the skins can go tough. They are made for ham and bean soup, white chicken chili, and minestrone, but they also mash beautifully for a simple spread with olive oil and garlic.
Store dry beans in a cool, dark spot. They keep well for up to a year, though fresher beans cook faster. Older beans are not bad, just stubborn.
