It has been a long two weeks.
It was chaotic, messy, and exhausting. It was a medical procedure, crazy weeks at work, a missed flight/vacation, and putting our sweet cat to sleep.
It was a very emotional two weeks.
My family and I decided that it was time to shut down and rest.
And it was so needed.
As we get back to our semblance of normalcy, I am back in the kitchen. While I am cooking up so much good stuff for the Super Bowl, I knew that the first thing I needed to cook was something comforting.
Something that makes you feel like you’re wrapped up in a hug.
These Stewed Great Northern Beans did the trick.
They are warm, hearty, and full of flavor.
A perfect way to ease back into… everything.
It starts with the bacon…
In a large heavy-bottomed pot, cook up some bacon that has been diced. When the bacon is crisp, remove it from the pot to a paper-lined plate to drain. Leave the grease in the pot to cook up the vegetables.
Now the veggie base…
Add in some onion, carrot, and celery to the pot. I cooked the veggies until they were soft and slightly browned.
Then I added in some canned diced tomato with the juice! Whenever I am adding in the juice with diced tomatoes, I make sure to buy the low-sodium or unsalted canned tomato. Then I can control the salt content so much better!
I seasoned the veggie mixture with salt, pepper, and oregano.
Then I dumped in two cans of drained/rinsed Great Northern Beans. They are a nice hearty bean, which stands up perfectly to braising!
I added in some chicken broth to help everything simmer and then cooked the beans until they were heated through!
To serve, I dished them up on a plate, drizzled them with some balsamic vinegar, and sprinkled over the cooked bacon.
This is a perfect dinner on its own (with loads of crusty bread and wine!), but it also is great as a bed for grilled sausages (pork or poultry!).
Definitely a hearty, warm dinner that soothes the soul.
- 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
- In a large heavy-bottomed pot set over medium heat, add in bacon and cook until crisp. Remove to a paper towel-lined plate.
- 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.
- Add in the diced tomatoes with their juices.
- Season with salt, pepper, oregano, and thyme.
- Add in the drained beans and stir to combine.
- Add in just enough chicken broth to just meet the top of the beans.
- Simmer the beans over medium-low heat covered for one hour and then remove the lid and simmer for an additional 10-15 minutes.
- Serve the beans in a bowl garnished with a drizzle of balsamic vinegar reduction and the cooked bacon.
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