I stumbled across this flavorful pot of beans while making white chili for my Pepa. I hadn't finished the recipe for the chili but was impressed with it as it was so I stopped here. It makes a fine pot of vegetarian beans.
1 small package of dried great northern beans
4 cups of vegetable or chicken broth
4 cups of water
1teaspoon ground Cumin
1teaspoon dried Oregano
1/4 teaspoon Cayenne
1/2 teaspoon Black Pepper
Soak beans overnight according to package directions. (Pour into a bowl. Cover with 2 inches of water. Cover and leave overnight. Drain in the morning.)
Pour drained beans into a medium stock pot and add broth.
Bring to a boil, reduce heat to a simmer and cook for 3 hours stirring occasionally, maintaining a low boil.
Test for doneness by removing a few beans and blowing on them gently. If skins peel back, they are ready. Taste for softness too of course. Most of the additional water will have evaporated and you will be left with a good thick soup.
Add seasoning, stir well and let flavors mingle for 15 mins or so.
Eat and enjoy.