Cheap, easy, basic

What to do with Great Northern Beans (Or other beans)

Beans are easy to cook and deal with, as long as you have a bit of time, or think ahead, or if you have a pressure cooker.  They are very versatile, and take well to all kinds of seasoning from spicy to sweet.  That’s why they are a great meat substitute for vegetarians or people looking to save money (beans are also one of the cheapest things you can buy in the US).

Before you do anything with your beans, put the amount you are going to use into a large bowl or pot, and rinse them with cold water a few times, getting rid of any stones or debris.

If you’re thinking ahead, cover your beans with water, and put them on the stove for just a few minutes (until the water boils).  Then take them off the heat, leaving them covered.  Let them  overnight, or at least several hours.  Before you’re ready to cook them, drain and rinse and fill with fresh water.  This soaking makes the beans softer.  They will cook faster, and they will cause less flatulence (ok, farting!)

If you have lots of time (and a stove that you don’t mind using for a longer time) you can just skip the soaking.  You’ll just have to cook them a bit longer. But that doesn’t matter, you have lots of time, right?

If you have a pressure cooker, you can also skip the soaking, although it’s not a bad idea anyway if you’re thinking ahead (because of the flatulence…ahem…farting).

Once you’re to the cooking stage, your options are limitless.  But for plain beans, used for a side dish, or with rice, this is what I like to do:

Peel, chop, and saute a clove or two (or 3!) or garlic, and a small onion (or half a large onion) with some bacon, or salt pork, ham, etc.  (you can skip the meat if you’re a vegetarian) and a bit of oil, olive oil, butter or margarine.

If you want, you can also add in some peeled and chopped carrots with the onions.  Saute until they’re soft and smell good.

Add your beans, and liquid (it’s fine to just use water, but if you have stock or leftover broth from boiling veggies or meat, etc.  use this) to cover them and salt as desired (I would add a bit of salt in the beginning..you will probably need more, but wait til the end to finally season everything).  If you have one, you can also add a ham bone at this point.  Wonderful stuff!

Watch your beans as they’re cooking and don’t let them dry out.  Add water as needed.

When they are completely soft (try one!) they are done.  You can leave them as is, or serve them with rice, put tomatoes and chili powder in them (maybe browned meat, too) and call them chili.

I love white beans with bacon, onions, garlic, butter, and served over rice with hot sauce and lime juice.  When I can’t get that, just served over rice with lemon (or even vinegar in a pinch) and cayenne, cumin, and/or other Mexican spices.  Yum, yum!

Photo by ronnieb from MorgueFile.com