Great Northern beans are often mistaken for navy beans, but are bigger in size and appearance. These white beans are high in dietary fiber and folate and are sodium, cholesterol and fat free. When shopping for Great Northern beans, pick dry beans or canned beans with low or no sodium.
Great Northern Beans and Brown Rice Recipe
1 can of great northern beans (rinsed and drained)
1 cup of brown rice
vegetable broth
1/4 cup chopped or frozen onion
1/2 tbs minced garlic
garlic powder, onion powder, black pepper, sea salt (to taste)
For nutritional value non-instant brown rice is used in this recipe, but you may substitute instant brown rice.
Add rice to boiling water, bring back to a boil, cover then turn heat down and let cook. In a separate pot add beans and cover with vegetable broth to just above the beans. Bring to a boil and add seasonings to taste. Reduce heat and add more broth if necessary as well as chopped onion and garlic, cover and let cook 15-20 minutes. Most of the liquid will reduce, but the beans should not appear dry. Rice is ready when the water has absorbed and it appears fluffy when touched with a fork (do a taste test to make sure it’s cooked all the way through). You can either add the rice to the beans and plate or plate the rice first, then top with the beans.
For meat lovers you can add shredded chicken or turkey to the beans and substitute chicken broth instead of vegetable broth.
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