Great Northern beans are white and mild. The beans are a little larger than navy beans. They can be added to lots of different recipes or to use as a substitute for other beans you may not have for the recipe. To start off the month, I decided to make a recipe I really like, but just add two cans of beans to it. It tasted great as usual, but with some extra nutrition. This is a good way to get your family to eat more beans, just by adding them to recipes they like already or ones that have a lot of spice or flavor so they don't notice them. If you have unexpected guests, you could easily add a couple of cans of beans to a soup and you are set. No stress. It is a very easy solution.
Pozole is a Mexican soup. If you like cilantro, you would love this recipe. If you aren't a cilantro fan, I would skip the recipe. But, check back...there are lots more ideas and recipes coming this month to cook with beans.
3 pounds pork shoulder, cut into 1 inch cubes (I used chicken)
2 cups minced white onion
1 tsp Mexican oregano
2 large garlic cloves, minced
2 29oz cans hominy, drained and rinsed
6-7 medium tomatillos, husks removed, rinsed and quartered
2 serrano chiles (seeded and deveined for less heat)
1 c chopped cilantro
Saute pork until pieces are browned. Remove pork to a plate. Pour off all but 1 T fat. Saute onions till limp then add oregano and garlic and cook till fragrant. Return pork to pot and cover with water by 2 inches (about 7 cups) and bring to a boil. Cover; reduce the heat and simmer until the pork is tender, about 1 ½ to 2 hours. Add the hominy and cover and simmer for 15 minutes. In a blender combine tomatillos, chiles, cilantrros and ½ cup water. Blend until smooth. In a medium saucepan on medium-high heat, heat 1 T reserved pork fat. Add blended mixture and simmer for 5 minutes. Add the sauce to the pork mixture and stir well. Season with salt and pepper. Simmer for 20 minutes. Serve with radishes, lettuce, oregano, and lime wedges.