Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe

If you’re after a meal that’s both comforting and nourishing, you’ve got to try this Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe. I absolutely love how the beans soak up that rich, herbaceous broth and how the kale and tomatoes add freshness and depth of flavor. When I first tried this recipe, it instantly became a go-to for cozy weeknight dinners — it’s hearty without being heavy, packed with nutrients, and so easy to make that you’ll find yourself making it again and again.

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Ingredients You’ll Need

The ingredients for this Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe work beautifully together—fresh vegetables add texture and brightness while the beans and broth bring comfort and heartiness. When shopping, look for fresh kale that’s vibrant and firm, and roma tomatoes because their flesh is perfect for stewing.

• Unsalted butter: This adds a subtle richness and helps gently sauté the veggies without overpowering the flavors.
• Shredded kale: Use fresh and remove thick stems for tender bites that wilt nicely into the broth.
• Roma tomatoes: Their meaty texture breaks down into the stew, giving wonderful color and taste.
• Shallot: Adds a mild onion flavor that’s sweeter and less sharp—a lovely base note here.
• Yellow squash: When sliced into matchsticks, it softens quickly and adds a subtle sweetness.
• Kosher salt: Balances and enhances the natural flavors in the dish.
• Garlic: Grated garlic flavors are more intense and blend smoothly throughout.
• Tomato paste: Deepens the tomato flavor and adds body to the broth.
• Dry thyme: This herb is key to imparting a woodsy, fragrant layer you’ll notice throughout.
• Great Northern beans: Drained and rinsed from a can for convenience without losing creaminess.
• Vegetable broth: I love Better than Bouillon for its rich, homemade taste that really ties this stew together.
• Sherry cooking vinegar: Adds a subtle brightness, balancing the richness and enhancing the overall flavor.
• Freshly ground black pepper: To taste, for that little kick and aromatic finish.
• Toast, rice, or grits (for serving): These soak up all the amazing broth and make it a complete meal.

Variations

One of the reasons I keep coming back to this stew is because it’s so easy to tweak to your preferences or what you have in the fridge. Make it your own and enjoy discovering different flavor profiles or dietary tweaks.

• Vegetarian or vegan: Simply swap the butter for olive oil and use vegetable broth—it’s just as satisfying and hearty.
• Add heat: If you like a little spice, I’ve tossed in a pinch of red pepper flakes during the garlic sauté step, and trust me, it wakes everything up.
• Extra veggies: Sometimes I like to add diced carrots or celery for more texture and flavor—just sauté them along with the other veggies.
• Beans swap: White navy beans or cannellini beans work beautifully if you don’t have Great Northern beans on hand.

How to Make Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe

Step 1: Sauté the veggies until tender and fragrant

Start by heating your pot or Dutch oven over medium heat and melting the butter until shimmering. Then add the shredded kale, diced roma tomatoes, shallot, and matchstick yellow squash. Sprinkle with kosher salt to season evenly. As everything cooks, you’ll want to sauté for about 8 to 10 minutes—this lets the tomatoes break down while the squash softens and the kale wilts. You’ll notice the veggies start to smell wonderfully aromatic, and the tomatoes will release their juices, creating a nice base for the broth.

Step 2: Build the flavor with garlic, tomato paste, and thyme

Now stir in the grated garlic, tomato paste, and dry thyme. Cook for another 2 to 3 minutes, stirring frequently, until the garlic is golden and fragrant — it’s key to not letting it burn here; keep the heat moderate and stir often. This step really deepens the umami and herbaceous profile of the stew, turning it from just veggies to something soulful and complex.

Step 3: Add the beans and broth, then simmer gently

Pour in the drained and rinsed Great Northern beans along with ½ cup of vegetable broth to start. If you like it more on the soupy side, feel free to add closer to a full cup—the broth level controls how thick or brothy this stew ends up. Bring the pot up to a rapid simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cover with a lid and let it mingle for at least 10 minutes, although an hour works if you have the time—the longer simmer lets the flavors marry beautifully while keeping the beans soft and creamy. Just keep an eye to ensure the broth doesn’t evaporate too quickly; adjust heat accordingly.

Step 4: Finish with sherry vinegar and pepper for brightness

Once your beans have melded with that herb-infused broth, remove the lid and stir in a tablespoon of sherry cooking vinegar—this little splash adds a brightness that balances the richness perfectly. Season with freshly ground black pepper to taste and adjust salt if you feel it needs a touch more. Serve the stew right away over toasted buttery ciabatta, fluffy rice, or creamy grits. My family loves it with toast to soak up all the delicious broth.

How to Serve Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe

Garnishes

I usually top this stew with a sprinkle of freshly chopped parsley or a dash of flaky sea salt to brighten the flavors just before serving. Sometimes I add a drizzle of good-quality olive oil for silkiness and an extra pop of richness. A little grating of sharp Parmesan is a family favorite, too — you can’t go wrong with these simple garnishes that elevate the dish without masking it.

Side Dishes

This stew pairs beautifully with toasted ciabatta or crusty bread to soak up all that delicious broth. I also love serving it over fluffy white rice or creamy grits — both excellent at catching every flavorful spoonful. Sometimes, when I want extra veg on the side, I serve a crisp green salad dressed lightly with lemon and olive oil to balance out the warmth and earthiness.

Creative Ways to Present

For special dinners, I sometimes serve this stew in individual shallow bowls garnished with a lemon wedge and fresh thyme sprigs to make it feel a little fancy despite its humble roots. Also, layering the beans over a bed of sautéed greens or polenta can be a lovely twist that offers textural contrast and extra comfort for winter meals.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. It stays fresh and flavorful for about 3 to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day—just reheat gently on the stove, stirring occasionally.

Freezing

If I have extra, I freeze portions in freezer-safe containers. Just make sure to cool it completely before freezing to maintain the best texture. Frozen stew keeps well for up to 3 months, making it perfect for meal prep or quick dinners on busy nights.

Reheating

I reheat leftovers slowly over low heat with a splash of extra vegetable broth or water to loosen it back up. Stir gently to avoid mashing the beans too much and bring it up to a warm, comforting temperature without boiling. This helps retain the beans’ texture and keeps the broth silky.

FAQs

Final Thoughts

This Stewed Great Northern Beans with Kale, Tomatoes, and Herb-Infused Broth Recipe holds a special place in my kitchen because it’s the perfect blend of healthy, hearty, and homey. Whether you’re cooking for one or feeding a family, it’s comforting and uncomplicated — everything I want after a busy day. I hope you give it a try and come to love it just as much as I do. You’ll be amazed how a few simple ingredients inside one pot can yield such comforting magic.

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