GREAT NORTHERN BEAN- White Beans in a Pot

Beans are just perfect for cold winter days, satisfying our tummies and giving us warmth and energy. They are certainly one of the best foods available. A cup of great northern beans contains 14.7 grams of protein, and 12.4 grams of dietary fiber. These beans are also excellent sources of iron, magnesium and folates, and they have just 200 calories per cup. They can really bulk up the nutritional value of anything to which they’re added to, and when they are combined with brown rice, they form a complete protein. The great northern beans are also good for people, who are on a diet or follow a vegan diet. Though great northern beans alone may not have considerable taste, they do absorb flavor extremely well. In our family we call them white beans and they are an often guest on our dinner table especially in the winter, usually served with a nice side of rice.

Great Northern Bean- White Beans In A Pot

WHITE BEANS IN A POT
Ingredients:
2 cups great northern beans, soaked overnight
1 pound beef cubes
2  cups water
1 tbsp Vegeta
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed chili peppers
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp chili powder
2 cups crushed tomatoes


Directions:
Soak the beans overnight. If you suffer from bloating, then it is recommended, you soak the beans in warm water, so that the gas element is removed from the beans. The next day, cook the beans with some salt until they are soft. Drain and set aside. The short cut method is to buy canned beans.

Into a big enough pot (take into the consideration that you will add beans too), put water, washed beef, salt Vegeta, and black pepper. Bring to boil over high heat. Reduce heat to medium and cook partialy covered until the meat is done and the soup is just delicious.

Meanwhile in another pot over medium heat, heat the olive oil slightly and add all the spices, salt, and pepper. When the aroma starts to fill your kitchen, add onions and garlic, and saute until soft and translucent. Now add crushed tomatoes and let it bubble for 10 minutes over low heat.

Add the tomato sauce to the cooked meat and soup, and let it boil  for 10 minutes over medium heat. Now add the beans and cook for additional 20 - 30 minutes, so that the beans absorb all the beautiful tomato and meat flavors and let the soup thickens to your liking. Taste, add salt if needed, and serve with a nice side of rice, topped with some pickled jalapeno and banana peppers. I pickled my own. If you would like to know how I do it, check this post: Pickled sweet banana & jalapeno peppers.