Description

This Stewed Great Northern Beans recipe transforms a simple can of northern beans into a rich, hearty, and flavorful main dish using fresh vegetables like kale, yellow squash, and tomatoes, enhanced with aromatic garlic, thyme, and sherry vinegar. Perfect served over rice, grits, or with toasted buttered ciabatta.

Ingredients

Scale

Vegetables & 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)

Dairy & Fats

2 tablespoons unsalted butter

Beans & Broth

15.5 ounce can great northern beans (drained and rinsed)
1/2 to 1 cup vegetable broth (recommended: Better than Bouillon)

Seasonings & Condiments

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)

For Serving

Toasted and buttered ciabatta, rice, or grits

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Instructions

Heat the Butter and Vegetables: Heat a medium pot or Dutch oven over medium heat. Add the unsalted butter and let it melt completely. Then add the shredded kale, diced tomatoes, diced shallot, and sliced yellow squash. Sprinkle with kosher salt to season.
Sauté the Vegetables: Cook the vegetables for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and reduce, the yellow squash softens, and the kale wilts, creating a flavorful base.
Add Garlic, Tomato Paste, and Thyme: Stir in the grated garlic, tomato paste, and dry thyme. Continue cooking for another 2 to 3 minutes, stirring frequently, until the garlic turns golden and releases its aroma.
Incorporate Beans and Broth: Add the drained and rinsed great northern beans along with 1/2 cup of vegetable broth. For a more soup-like consistency, add a full cup of broth instead.
Simmer the Stew: Bring the mixture to a rapid simmer over medium-high heat. Then reduce the heat to medium-low or low, cover with a lid, and allow it to simmer gently for at least 10 minutes and up to an hour. Keep the heat low enough so that only a few bubbles occasionally pop on the surface, adjusting the heat if the liquid evaporates too quickly.
Finish and Season: Remove the lid and stir in the sherry cooking vinegar and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
Serve: Serve the stewed beans hot over rice or grits, or alongside toasted and buttered ciabatta bread for a complete meal.

Notes

Using grated garlic allows it to disperse and cook evenly, infusing the dish with a mellow garlic flavor without harsh bites.
Better than Bouillon vegetable broth enhances depth and umami of the stew; however, any good-quality vegetable broth works well.
Simmering the beans slowly develops richer flavors and tenderizes the vegetables without overcooking.
This recipe can be made vegan by substituting butter with olive oil or a plant-based alternative.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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