Stewed Great Northern Beans
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Cook time: 
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Serves: 5-6 servings
Simply A (RD) Fact: Great Northern Beans are a great source of both protein and soluble fiber!
  • 3 strips bacon, chopped - I prefer uncured, nitrate-free bacon
  • ½ large onion, chopped
  • 4 carrots, diced small
  • 4 stalks celery, diced small
  • 3 cloves of garlic, minced
  • 1-15oz can no-salt diced tomatoes, juice and all!
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Leaves from 5 sprigs of thyme
  • 3 cans low-sodium Great Northern Beans, drained and rinsed
  • Low sodium chicken broth
  • Balsamic vinegar glaze, for garnish
  1. In a large heavy-bottomed pot set over medium heat, add in bacon and cook until crisp. Remove to a paper towel-lined plate.
  2. In the same pot, add in the onion, carrot, and celery. Cook until the vegetables are soft and golden. Add in the garlic and cook until fragrant, about 30 seconds.
  3. Add in the diced tomatoes with their juices.
  4. Season with salt, pepper, oregano, and thyme.
  5. Add in the drained beans and stir to combine.
  6. Add in just enough chicken broth to just meet the top of the beans.
  7. Simmer the beans over medium-low heat covered for one hour and then remove the lid and simmer for an additional 10-15 minutes.
  8. Serve the beans in a bowl garnished with a drizzle of balsamic vinegar reduction and the cooked bacon.
Nutrition Information
Serving size: 1 serving Calories: 361 calories Fat: 2gm Saturated fat: 1gm Carbohydrates: 64gm Sodium: 559mg Fiber: 17gm Protein: 23gm Cholesterol: 3mg
Recipe by Simply A (RD) Foodie at