Identification

• Great northern beans are a larger relative of the white navy bean. Both they and the pinkish-colored pinto beans belong to the species Phaseolus vulgaris, or common bean.

Uses

• The mild flavor of great northern beans works well in soups, stews and the garlicky French dish cassoulet. The most widely eaten bean in both northwestern Mexico and the United States, earthier pinto beans add texture and flavor to chili, frequently appear in burritos and hold up well when refried.

Cooking Method

• Dry beans should ideally be soaked overnight in warm water, but for at least six hours before cooking for an hour or two. Canned beans make an easy addition to salads, soups, chilis or stews, but can add a significant amount of sodium to the dish.

Prevention

• Draining and refreshing the soaking water once or twice will flush away many of the enzymes responsible for the flatulence some people experience when they eat beans.

Fun Fact

• One of the world's first cultivated crops, beans were being grown in what is now Latin America in 7,000 B.C.