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
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)
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