Great Northern Bean Stew
I think what I need to start doing, is just cataloging all the recipes I make during my week, because I am cooking every night! I also need to get better at actually taking PICTURES of these things. But, I’m not a professional, and I don’t have someone running around with a camera in their hand, snapping my ever move. No, I am an everyday cook. And sometimes I just don’t have a free handle to juggle a camera. So, bear with me as I try this new idea, of actually blogging what I am eating, making, doing on a weekly basis. I don’t make videos of everything… I wish I had the energy to do that (that is a whole other blog), but I don’t, so I hope this will supplement.
OKAY enough chatter, onto the recipe. If you are looking for a quick week night dinner, one you can adjust to your families liking, this one might be a new go-to! You can use ground beef, ground turkey, ground chicken or even ground pork! Pick your fancy. Stick to the Great Northern Bean if you can, but I bet it would also work to use some other white or mild bean. So delicious.
Print your Great Northern Bean Stew recipe here:
Great Northern Bean Stew
Ingredients:
- 1 Tablespoon oil (canola, vegetable, coconut, avocado, etc)
- 1 small white onion, diced
- 2 diced carrots
- 1 celery rib, cut in half and diced
- 2 pounds ground beef, turkey, chicken, or pork
- 3 cans of Great Northern beans
- 6 cups stock (beef, turkey, chicken, or ham stock to match your meat choices)
- 6oz can tomato paste
- 1 Tablespoon minced garlic
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes
Directions:
- Add oil to a large stockpot on medium-high heat and once shimmering, add in the onions, carrots, and celery. Sauté for 4 minutes or until onions begin to soften.
- Add in the ground meat. Spread the ground meat into the pan and then resist all temptation to mix it up for at least 3 minutes. Maybe longer depending on how high the heat actually is. The goal is to get some brown bits on your meat before turning them in the pan.
- Drain off any excess grease at this point.
- Once the meat is browned, add in the tomato paste and mix well. Cook off the tomato paste for 2-3 minutes.
- Add in the garlic and stir for 30-60 seconds, careful to not burn the garlic. Add in the stock, and all the seasonings (start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust at the end.
- Add in any red pepper flakes if you are using.
- Add beans and mix well.
- Bring to a simmer, then reduce heat to medium. Cover and simmer for about 15 minutes.
- Serve and enjoy.
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