If you’re craving a cozy, nourishing dish that’s packed with flavor and wholesome ingredients, then you’ve got to try this Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe. I absolutely love how the creamy beans meld with the bright tomatoes and tender kale, all infused with fragrant herbs — it’s just the kind of comfort food I reach for on chilly evenings. Whether you’re new to cooking beans from a can or just want a simple yet satisfying dinner, this recipe has got you covered. Let me walk you through why it’s become a favorite!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples in your kitchen, making this dish easy and approachable.
- Hearty and Healthy: Packed with fiber, protein, and greens, this recipe makes a comforting meal that’s good for you, too.
- Flexible to Your Taste: I’ll share tips for customizing herbs and veggies, so you can make it just how you like it.
- Perfect for Any Skill Level: This is a great recipe if you want something flavorful without fuss or complicated steps.
Ingredients You’ll Need
The ingredients come together beautifully to create layers of flavor and texture. Fresh kale adds that wonderful earthy bitterness that balances the sweetness of tomatoes and the creaminess of the beans. I always recommend using fresh herbs and a good quality vegetable broth to really boost the taste.
- Unsalted butter: This adds a silky richness; don’t skip it or substitute with oil for a different mouthfeel.
- Shredded kale: Use fresh curly or dinosaur kale for the best texture—make sure to remove the tough stems.
- Roma tomatoes: Their firm flesh holds up well in stewing and gives a nice tangy sweetness.
- Shallot: A mild onion flavor that gently sweetens the dish as it cooks.
- Yellow squash: Adds subtle sweetness and a tender bite; I love how it contrasts the beans.
- Kosher salt: Adjust based on your broth and taste, but it helps all the flavors shine.
- Garlic: Fresh grated garlic brings warm, savory depth; I find grating really releases the aroma.
- Tomato paste: A secret weapon for umami—it thickens and intensifies the tomato flavor perfectly.
- Dry thyme: Its herbal notes pair beautifully with beans and tomatoes.
- Great northern beans (canned): Drained and rinsed to keep the stew light and prevent excess saltiness.
- Vegetable broth: Use a flavorful brand or homemade for a rich base; I swear by Better than Bouillon for consistency.
- Sherry cooking vinegar: This bright acid lifts the whole stew—don’t skip the vinegar or substitute with something similar like red wine vinegar if needed.
- Freshly ground black pepper: Adds a bit of warmth at the end—grind it fresh for best flavor.
Variations
I like to tweak this Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe depending on what I have on hand or the season. Feel free to experiment — it’s a forgiving dish that welcomes your personal touch.
- Add heat: When I crave a little spice, I toss in some crushed red pepper flakes or a diced jalapeño with the garlic—my family goes crazy for this kick.
- Swap greens: If kale isn’t your thing or you want a softer texture, spinach or chard work beautifully.
- More protein: For a heartier meal, stir in cooked sausage, diced ham, or smoked tofu depending on your preference.
- Herb swaps: Rosemary or oregano can replace thyme for different herbal aromatics.
How to Make Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating a medium pot or Dutch oven over medium heat and melting your butter. Once it’s melted, toss in the shredded kale, diced tomatoes, shallot, and matchstick-cut yellow squash. Sprinkle a bit of kosher salt over everything to help draw out moisture and season the vegetables. Sauté for about 8 to 10 minutes — you’re aiming for wilted kale, softened squash, and reduced tomatoes that lend a lovely syrupy consistency. Don’t rush this step; it’s where the magic begins, releasing the veggies’ natural sweetness.
Step 2: Add Garlic, Tomato Paste, and Thyme
Next, stir in grated garlic, tomato paste, and dry thyme. The garlic goes golden and aromatic over 2 to 3 minutes, so keep stirring to avoid burning—it’s a quick step but crucial for layering those rich flavors. The tomato paste really amps up the tomato essence and creates a thick base for your stew.
Step 3: Simmer the Beans and Broth
Drain and rinse your great northern beans, then add them to the pot along with 1/2 cup of vegetable broth. If you prefer a stewier, more brothy texture, pour in a full cup. Bring everything to a rapid simmer over medium-high heat, then lower the heat to maintain a gentle simmer—just a few bubbles breaking the surface. Cover with the lid and let it cook for at least 10 minutes, or up to an hour if you have the time. This slow simmer allows the flavors to meld perfectly without the broth evaporating too fast.
Step 4: Finish with Sherry Vinegar and Pepper
Remove the lid, then stir in the sherry cooking vinegar and freshly ground black pepper to taste. Adjust seasonings as needed—you’ll find the vinegar brightens up the whole dish, adding a subtle tang that balances the creamy beans beautifully. From here, it’s ready to serve!
Pro Tips for Making Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
- Don’t Skip Rinsing the Beans: I learned the hard way; rinsing canned beans stops excess salt and the sometimes metallic taste from showing up in your stew.
- Grate Garlic Instead of Chopping: It releases more flavor quickly—perfect for the short sauté step.
- Adjust Broth Quantity for Your Preferred Texture: Add less broth for a thick stew or more if you want it soupy; it’s easy to personalize.
- Simmer Gently, Not Rapidly: A slow simmer prevents beans from breaking down, keeping a lovely texture throughout.
How to Serve Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
Garnishes
I like to finish this stew with a sprinkle of fresh chopped parsley or a little grated Parmesan cheese when serving — it adds a bright herby note or a salty richness that complements the beans perfectly. A drizzle of good olive oil can also dress it up nicely.
Side Dishes
This stew is fantastic over creamy grits, fluffy white rice, or with slices of toasted, buttered ciabatta bread to soak up all that delicious broth. Whenever I serve this for guests, the ciabatta always disappears fast!
Creative Ways to Present
For a casual dinner party, I sometimes serve this stew in deep bowls topped with a dollop of tangy yogurt and scatter of toasted nuts for crunch. It makes it look special but is still super easy to put together. Plus, leftovers taste great the next day, so it’s a win-win!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, so it’s perfect for lunches or easy dinners later in the week.
Freezing
This Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe freezes really well. I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. No loss in texture or flavor — very convenient for busy days.
Reheating
To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in a covered bowl in short bursts to avoid drying out. If it thickened too much in the fridge, just add a splash of broth or water to loosen it up.
FAQs
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Can I use dried great northern beans instead of canned?
Absolutely! Just be sure to soak the dried beans overnight and cook them until tender before adding them to the stew. Using pre-cooked beans helps the dish come together easily without overcooking the veggies.
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What if I don’t have sherry vinegar?
No worries! You can substitute with red wine vinegar or apple cider vinegar in the same amount. The slight difference in flavor won’t stop this stew from tasting amazing.
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Can this recipe be made vegan?
Yes! Simply swap the butter for olive oil or a vegan butter substitute, and ensure your vegetable broth is vegan. Everything else is plant-based already.
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How long can I simmer the stew?
It’s flexible! I usually simmer for at least 10 minutes to blend flavors but you can do up to an hour on low heat. Just keep the heat gentle so the beans don’t break apart too much.
Final Thoughts
This Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe has become one of my go-to dishes when I want something wholesome, flavorful, and simple to prepare. Its balance of textures and tastes hits that perfect comfort-food note without being heavy. I hope you enjoy making it as much as I do — it’s the kind of recipe you’ll want to keep coming back to, whether cooking for yourself, family, or friends. Give it a try and let me know how you personalize it!
Print
Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Stewed Great Northern Beans is a hearty and flavorful dish where tender great northern beans are simmered with fresh vegetables, kale, garlic, tomato paste, and aromatic thyme. Perfect for a comforting meal, this stew is finished with sherry vinegar and is delicious served over rice, grits, or alongside toasted buttered ciabatta.
Ingredients
Vegetables and Aromatics
- 3 cups shredded kale (about 3 ounces)
- 2 medium roma tomatoes (cored and diced)
- 1 medium shallot (diced)
- 1 medium yellow squash (sliced into matchstick strips)
- 3 cloves garlic (grated)
Other Ingredients
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1/2 teaspoon dry thyme
- 15.5 ounce can great northern beans (drained and rinsed)
- 1/2 to 1 cup vegetable broth (preferably Better than Bouillon)
- 1 tablespoon sherry cooking vinegar
- Freshly ground black pepper (to taste)
- For serving: toasted and buttered ciabatta, rice, or grits
Instructions
- Heat the pot and sauté vegetables: Heat a medium pot or Dutch oven over medium heat. Add the butter. Once melted, add the shredded kale, diced tomatoes, shallot, and sliced yellow squash. Sprinkle with kosher salt. Sauté the vegetables for 8 to 10 minutes, or until the tomatoes have reduced, the squash has softened, and the kale has wilted.
- Add garlic, tomato paste, and thyme: Stir in the grated garlic, tomato paste, and dry thyme. Continue cooking for 2 to 3 minutes, stirring frequently, until the garlic turns golden and gives off a fragrant aroma.
- Add beans and broth: Add the drained and rinsed great northern beans along with 1/2 cup of vegetable broth. For a soupier consistency, use the full cup of broth.
- Simmer the stew: Bring the mixture to a rapid simmer over medium-high heat, then reduce the heat to medium-low to low. Cover with a lid and let simmer gently for at least 10 minutes, up to an hour. The broth should bubble slowly; reduce heat if it reduces too quickly.
- Finish and serve: Remove the lid. Stir in the sherry cooking vinegar and freshly ground black pepper to taste. Adjust seasoning if needed. Serve the stewed beans warm over rice, grits, or with toasted and buttered ciabatta.
Notes
- This recipe transforms a simple canned northern beans into a robust and hearty main dish by adding fresh vegetables, aromatic herbs, and flavorful tomato paste.
- Use Better than Bouillon vegetable broth for a deeper flavor, but any vegetable broth works well.
- Adjust the amount of broth depending on whether you prefer a thicker stew or a more brothy consistency.
- For extra richness, consider adding a splash of olive oil before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 4 g
- Sodium: 387 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 15 mg
