Great northern bean

Phaseolus vulgaris · Legume

40 pairings

The great northern bean (Phaseolus vulgaris) is a medium-sized, flattened-oval, ivory-white common bean — a North American haricot type that sits between the small navy bean and the large cannellini. Mild, faintly nutty and a touch sweet, it cooks to a tender, creamy interior while holding its shape better than the smaller navy bean, which makes it the all-purpose white bean for soups, stews, baked beans, cassoulet and purées.

Picking a good onedrag

New crop, soaks and softens fastOld and hard, never fully softens

Shop stockThe ordinary bag, for white bean soup, chili and cassoulet. Soak five hours or overnight, drain, boil hard in fresh water 30 minutes, then simmer until soft.Everyday best

Colour of the beansWarm cream to pale ivory, still even

Coats and splitsA few slipped skins and chipped edges

Date on the packetA year or so back, well inside its date

Smell of the dry beansNeutral and papery, a plain dry-store note

What to look for, from new crop, soaks and softens fast to old and hard, never fully softens.

What one gives you

100%

Usable yield

no refuse, all edible · 1 cup dry → about 2½–3 cups cooked

Preparing