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
Scale
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
