Great Northern Bean Stew Recipes

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GREAT NORTHERN BEAN STEW

It seems like this family favorite recipe came from an old Pillsbury Bake-Off Cookbook, but I'm not certain. I only know that we enjoy this quick-to-make and delicious stew often on brisk fall and winter evenings.

Provided by Debs Recipes

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13



Great Northern Bean Stew image

Steps:

  • Cook sausage in heavy stockpot; add onions and carrots when sausage is half-cooked; cook and stir until sausage is done; drain fat from pot.
  • Add all remaining ingredients and bring to boil; reduce heat, cover, and simmer 15 minutes until vegetables are tender; add up to 1 cup of water until stew is desired consistency; heat through and serve.

Nutrition Facts : Calories 354.1, Fat 20.7, SaturatedFat 6.8, Cholesterol 54.5, Sodium 706.1, Carbohydrate 25.1, Fiber 7.2, Sugar 8.6, Protein 18

1 lb pork sausage
1 cup chopped onion
1 cup thinly sliced carrot
2 cups chopped cabbage
1 tablespoon brown sugar
1 (28 ounce) can diced tomatoes
1 (15 ounce) can great northern beans, drained
1/2 tablespoon vinegar
1/2 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

HEALTHLY CROCK POT VEGAN GREAT NORTHERN BEAN STEW

Comfort food for the Vegan in all of us. High fiber and rich in taste. Can be eaten hot, cold, over pasta or processed down to a bean dip with bite. Enjoy!

Provided by valeriesullivan20

Categories     Stew

Time 8h30m

Yield 4 quarts stew, 8 serving(s)

Number Of Ingredients 17



Healthly Crock Pot Vegan Great Northern Bean Stew image

Steps:

  • Place the soaked beans in the crock pot with the 2 cups of stock. Turn pot on high. Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat. Allow the onion and carrots to caramelize. Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan. Make sure you scrape out all the fond for extra flavor. Add the remainder of the ingredients to the beans and allow to cook on high 2 hours. Lower the crock pot to low temp and cook another 6 hours. You can use as a side dish, main course, dip. This is so versatile and will warm the tummy with layers of flavor. I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish.

16 ounces dried great northern beans, drained, washed and soaked overnight
2 celery ribs, sliced
1 white onion, chopped
2 cups carrots, sliced
4 garlic cloves, pressed
3 tomatoes, chopped
5 button mushrooms, sliced, brush off the dirt, DO NOT RINSE
1 lemon, juiced
2 cups vegetable stock
fresh cilantro, chopped (1 handful)
2 dashes red pepper sauce (to taste)
1 tablespoon basil (fresh or dried can be used, I prefer the paste)
1 tablespoon oregano (dried)
1 (6 ounce) can tomato paste
1 1/4 cups extra virgin olive oil
1/2 teaspoon truffle salt (or salt to taste)
black pepper or white pepper, to taste

HERBED WHITE BEAN AND SAUSAGE STEW

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15



Herbed White Bean and Sausage Stew image

Steps:

  • Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  • Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  • When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

GREAT NORTHERN BEAN STEW

Found this in a Taste of Home Magazine Oct/Nov 2004 Issue My family loves this dish, especially in the winter time. Great comfort food

Provided by Acountkel

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13



Great Northern Bean Stew image

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain.
  • Add the next 11 ingredients. Bring to boil.
  • Reduce heat, co er and simmer 50-60 minutes or until vegies are tender.
  • Stir in parsley.
  • Cook 5 minutes longer.

Nutrition Facts : Calories 311.1, Fat 14.6, SaturatedFat 3.9, Cholesterol 55.2, Sodium 885.1, Carbohydrate 28.6, Fiber 7.4, Sugar 10, Protein 17.9

1 lb bulk sausage
1 cup of chopped onion
1 (28 ounce) can diced tomatoes (undrained)
1 (15 1/2 ounce) can great northern beans (rinsed and drained)
1 cup of sliced carrot
2 cups of chopped cabbage
1 tablespoon white vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons of minced fresh parsley

POROTOS GRANADOS (CHILEAN BEAN STEW)

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

Provided by Stefanie N

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 9



Porotos Granados (Chilean Bean Stew) image

Steps:

  • Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
  • Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

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