Description
A hearty and flavorful stewed Great Northern beans recipe enriched with fresh kale, tomatoes, and aromatic herbs, perfect as a comforting main or side dish served over rice, grits, or with toasted 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)
Seasonings and Flavorings
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1/2 teaspoon dry thyme
- 1 tablespoon sherry cooking vinegar
- Freshly ground black pepper (to taste)
Beans and Broth
- 15.5 ounce can great northern beans (drained and rinsed)
- 1/2 to 1 cup vegetable broth (preferably Better than Bouillon)
To Serve
- Toasted and buttered ciabatta, rice, or grits
Instructions
- Heat Butter and Sauté Vegetables: Heat a medium pot or Dutch oven over medium heat and add the unsalted butter. Once melted, add the shredded kale, diced tomatoes, diced shallot, and sliced yellow squash. Sprinkle with 1/2 teaspoon kosher salt and sauté for 8 to 10 minutes until the tomatoes are reduced, the squash is softened, and the kale is 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 is golden and aromatic.
- Add Beans and Broth: Add the drained and rinsed great northern beans along with 1/2 cup of vegetable broth. For a more brothy consistency, add up to 1 cup of broth.
- Simmer the Stew: Bring the mixture to a rapid simmer over medium-high heat, then reduce to a gentle simmer over medium-low to low heat. Cover with a lid and simmer for at least 10 minutes, up to an hour, keeping just a few bubbles popping in the broth. Adjust heat as needed to prevent rapid evaporation.
- Finish with Vinegar and Seasoning: Remove the lid and stir in 1 tablespoon sherry cooking vinegar and freshly ground black pepper to taste. Taste and adjust seasonings as desired.
- Serve: Serve the stewed beans warm over rice or grits, or alongside toasted and buttered ciabatta bread.
Notes
- This recipe transforms a simple can of Great Northern beans into a rich, flavorful main using fresh vegetables and herbs.
- Using Better than Bouillon vegetable broth enhances the depth of flavor.
- Adjust the broth quantity based on your preferred stew consistency—less for thick, more for brothy.
- Simmering time can be extended up to an hour for more developed flavors.
- Serve this dish with rice, grits, or crusty bread to soak up the delicious broth.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- 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
