If you’re looking for a cozy, nutritious, and downright delicious meal, this Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe is going to become your new go-to. I absolutely love how hearty and flavorful it turns out without much fuss—perfect for busy weeknights or lazy weekends alike. Whether you’re a seasoned bean lover or just starting to explore plant-powered meals, stick with me here because this recipe is fan-freaking-tastic.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: I discovered this trick when adding tomato paste and herbs—it makes every bite rich and hearty.
- Healthy and Satisfying: With fiber-packed beans and nutrient-loaded kale, it fills you up without weighing you down.
- Flexible and Quick: You’ll find that this recipe comes together in about 35 minutes, perfect for busy schedules.
- Comfort in a Bowl: It’s like a warm hug on a plate, making my family go crazy for second helpings every time.
Ingredients You’ll Need
These ingredients come together beautifully to create a balanced dish full of texture and flavor. When I shop, I always look for fresh kale and ripe roma tomatoes to really bring out those garden vibes in this Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe.
- Unsalted butter: Adds that silky richness and helps marry the flavors without overpowering.
- Shredded kale: I love using curly kale here; it softens just right and offers great earthiness.
- Roma tomatoes: Firm and flavorful—perfect for stewing without turning mushy.
- Shallot: Gives a gentle sweetness and depth; you can substitute with a small onion if needed.
- Yellow squash: Adds a subtle crunch and lightness that balances the beans well.
- Kosher salt: Essential for seasoning; helps bring out the natural flavors.
- Garlic cloves: Grated for a gentle garlic flavor that infuses every bite.
- Tomato paste: A flavor booster that makes this dish rich and robust—don’t skip it!
- Dry thyme: Adds a lovely savory note that complements the beans and veggies.
- Great northern beans (canned): Convenient and hearty, rinsing them reduces excess sodium and improves texture.
- Vegetable broth: I recommend quality broth like Better than Bouillon for an extra depth of flavor.
- Sherry cooking vinegar: The final acidic pop that brightens the whole stew beautifully.
- Freshly ground black pepper: Adds a subtle heat and freshness when you finish the dish.
- Toasted and buttered ciabatta, rice, or grits: My favorite bases for serving this stew and soaking up all those delicious juices.
Variations
One thing I really love about this Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe is how easy it is to customize. Over the years, I’ve tried different tweaks and encourage you to make it your own.
- Swap the greens: Sometimes I use spinach or collard greens instead of kale, depending on what’s in my fridge.
- Add heat: For a little kick, sprinkle in crushed red pepper flakes or a dash of hot sauce—my family loves the extra warmth.
- Make it vegan: Replace butter with olive oil, and you still get that wonderful depth without the dairy.
- Seasonal veggies: Throw in some diced carrots or bell peppers for extra crunch and color when they’re in season.
How to Make Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
Step 1: Sauté the Vegetables to Build Flavor
Start by heating your pot or Dutch oven over medium heat, then melt the butter until it’s shimmering. Toss in the shredded kale, diced tomatoes, shallot, and matchstick yellow squash. Sprinkle with kosher salt to help draw out their natural moisture and flavor. Sauté everything for about 8 to 10 minutes—you’ll notice the tomatoes breaking down and the squash softening while the kale wilts. This part forms the flavorful veggie base for your stew.
Step 2: Add Garlic, Tomato Paste, and Herbs
Now stir in the grated garlic, tomato paste, and dried thyme. Cook this mixture for another 2 to 3 minutes until the garlic turns golden and releases its aroma—trust me, your kitchen will smell incredible at this point! Stir frequently to prevent garlic from burning; this step deepens the umami notes in the stew.
Step 3: Incorporate Beans and Broth, Then Simmer
Pour in the drained and rinsed great northern beans along with 1/2 cup of vegetable broth; use a whole cup if you prefer your stew on the soupier side. Raise the heat to medium-high and bring everything to a rapid simmer. Once bubbling, reduce the heat to low or medium-low, cover with a lid, and let it gently simmer for at least 10 minutes. You can go up to an hour if you have time—the longer it simmers, the better those flavors meld together. Just watch to ensure it’s not evaporating too quickly and add broth as needed.
Step 4: Finish with Sherry Vinegar and Black Pepper
Remove the lid, stir in the sherry cooking vinegar and freshly ground black pepper to taste. This final touch brightens and balances the dish beautifully. Always taste at this stage and adjust any seasoning if needed. Serve it hot over rice, creamy grits, or toasted ciabatta that soaks up all those wonderful juices.
Pro Tips for Making Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
- Use Fresh Garlic: I learned that grating garlic gives a smoother, more subtle infusion than chopped—it blends seamlessly throughout the stew.
- Don’t Rush the Sauté: Those 8-10 minutes letting the veggies cook down really let their flavors concentrate and marry perfectly.
- Control the Broth Amount: Adding extra broth creates a lovely stew-like texture, but you can always start small and add more if needed to avoid a watery result.
- Final Seasoning is Key: Leaving the vinegar and pepper to the end ensures brightness and heat remain fresh, so don’t add them early!
How to Serve Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe
Garnishes
I like to sprinkle a handful of fresh chopped parsley or a pinch of red pepper flakes on top for a bit of color and a touch of heat. Sometimes a drizzle of good quality olive oil or a spoonful of tangy Greek yogurt on the side adds a nice creaminess that we all love.
Side Dishes
My family goes crazy for this stew served over buttery grits or fluffy rice to soak up every bite. Toasted ciabatta or crusty bread is also a favorite, perfect for dunking and mopping up all the flavorful broth.
Creative Ways to Present
For special occasions, I’ve served this stew in individual mini cocottes with a little sprinkle of shaved Parmesan and fresh thyme sprigs on top. It’s simple but elegant and always gets compliments when guests think you’ve spent way more time in the kitchen than you actually did!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen after resting overnight, so I often love it even more the next day.
Freezing
This dish freezes beautifully—just let it cool completely, then transfer portions to freezer-safe containers or bags. It’ll keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it up if it’s thickened too much. This keeps the beans tender and the flavors fresh without drying out.
FAQs
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Can I use dried great northern beans instead of canned?
Absolutely! If you prefer dried beans, be sure to soak them overnight and cook them fully before adding to the stew. It’ll take longer, but the texture and flavor will be fantastic. Just reduce the broth slightly since the beans will release some liquid.
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What if I don’t have sherry cooking vinegar?
No worries—apple cider vinegar or a splash of lemon juice works well as a substitute. The goal is to add acidity to brighten the dish at the end, so use what you have on hand.
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Can I make this recipe gluten-free?
Yes! Simply serve the stew over gluten-free grains like rice or quinoa, and skip the toast or select a gluten-free bread option to keep it safe and delicious.
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How do I know when the kale is perfectly cooked?
You’ll want the kale tender and wilted but still bright green—usually around 8 to 10 minutes of sautéing does the trick. Overcooked kale can get mushy and lose its vibrant color.
Final Thoughts
This Stewed Great Northern Beans with Kale, Tomatoes, and Herbs Recipe is one of those meals that feels like a warm hug after a long day. I love how approachable it is, requiring simple ingredients but delivering deep, comforting flavors. It’s my little secret for making canned beans taste homemade and special, and I know once you try it, you’ll want to make it again and again. Give it a go—you’ll be so glad you did.
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 Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and flavorful stewed Great Northern beans recipe transforms a simple can of beans into a rich, vegetable-packed main dish. Combining tender kale, fresh tomatoes, squash, shallots, and a blend of herbs and garlic, the stew is simmered to perfection and finished with a splash of sherry vinegar, making it perfect for serving over rice, grits, or toasted 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)
Liquids and Others
- 2 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 1/2 to 1 cup vegetable broth (recommended: Better than Bouillon)
- 1 tablespoon sherry cooking vinegar
Seasonings
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry thyme
- Freshly ground black pepper (to taste)
Beans
- 15.5 ounce can Great Northern beans (drained and rinsed)
For Serving
- Toasted and buttered ciabatta, rice, or grits
Instructions
- Prepare the vegetables and aromatics: Heat a medium pot or Dutch oven over medium heat and add the unsalted butter. Once melted, add the shredded kale, diced tomatoes, shallot, and yellow squash. Sprinkle with kosher salt to enhance the flavors.
- Sauté the vegetables: Cook the vegetables for 8 to 10 minutes until the tomatoes have reduced, the squash softens, and the kale is wilted, stirring occasionally to prevent sticking or burning.
- Add garlic, tomato paste, and thyme: Stir in the grated garlic, tomato paste, and dry thyme. Continue cooking for 2 to 3 minutes until the garlic becomes golden and aromatic, stirring frequently to evenly distribute ingredients.
- Incorporate beans and broth: Add the drained and rinsed Great Northern beans along with 1/2 cup of vegetable broth. For a brothier consistency, use the full 1 cup of broth. Stir gently to combine.
- Simmer the stew: Bring the mixture to a rapid simmer over medium-high heat, then reduce to a gentle simmer on medium-low to low heat. Cover with a lid and allow to simmer for at least 10 minutes, up to 1 hour, letting the flavors meld. The broth should have only a few gentle bubbles; reduce the heat if it evaporates too quickly.
- Finish and season: Remove the lid and stir in the sherry cooking vinegar and freshly ground black pepper to taste. Adjust seasoning if needed by tasting the stew.
- Serve: Serve the stewed Great Northern beans hot, over rice or grits, or alongside toasted and buttered ciabatta for a satisfying meal.
Notes
- Transform a simple can of northern beans into a flavorful, rich, and hearty main dish with the addition of tomatoes, thyme, and fresh vegetables.
- Grating the garlic instead of mincing releases more aromatic flavor into the dish.
- Adjust the amount of vegetable broth based on your desired stew thickness; use more broth for a soupy consistency or less for a thicker stew.
- Sherry vinegar adds a subtle tang that brightens the stew, but you can substitute with red wine vinegar if needed.
- For best results, use fresh kale and cook until just wilted to maintain texture and nutrients.
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
