Stewed Great Northern Beans

5 from 4 votes

Transform a simple can of northern beans into a flavorful, rich, and hearty main with tomatoes, thyme, and a few vegetables.

Prep Time10

Cook Time25

Total Time35

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 228kcal

Heat a medium pot or Dutch oven over medium heat. Add butter. Once melted, add the shredded kale, diced tomatoes, shallot, and squash. Sprinkle with salt.
Sauté the vegetables for 8 to 10 minutes, or until the tomatoes are reduced, the squash is softened, and the kale is wilted.
Stir in the garlic, tomato paste, and dry thyme. Cook an additional 2 to 3 minutes, until the garlic is golden and aromatic. Stir frequently.
Add the great northern beans and ½ cup vegetable broth. Add an entire cup of broth for more brothy beans.
Bring 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 and up to an hour. The broth should have just a few bubbles popping at a time. Reduce heat if the broth is evaporating too quickly.
Remove the lid and stir in the sherry vinegar and freshly ground black pepper, to taste. Taste for seasonings. Serve beans over rice or grits, or with toast.

Garlic: I like grating garlic into a paste on a microplane. I find it quicker than mincing and it distributes flavor better throughout the dish. Mincing works if you don't have a microplane.
Broth: I recommend Better than Bouillon in place of boxed/canned vegetable broth. I follow the bouillon:water ratio on the package.
Leftovers: Keep refrigerated in a closed container for 3 to 4 days. The stewed beans taste even better the next day. Reheat in the microwave or on the stovetop over medium heat. Freezes well.
Other beans: This recipe works well with any kind of white bean or chickpea. One 15-ounce can usually yields about 1 ½ cups cooked beans.