HEARTY TUSCAN BEAN STEW
Steps:
- 1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamal JamalAhmad
[email protected]I love that this stew can be made in a slow cooker. It's so easy to just throw everything in the pot and let it cook all day.
Faith Salyers
[email protected]This stew is perfect for a crowd. It's easy to double or triple the recipe.
Zanele Shabalala
[email protected]I've made this stew several times now, and it's always a hit with my family and friends.
dawit nigguse
[email protected]This stew is a great way to get your kids to eat their vegetables.
esharat Shak
[email protected]I'm not really a fan of kale, but I loved it in this stew. It added a nice pop of flavor and texture.
Davyont Ahmad
[email protected]This stew is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying meal.
Vincent Heelshire
[email protected]This stew is a great way to use up leftover vegetables.
Mengis Tsegay
[email protected]I'm not a big fan of beans, but I really enjoyed this stew. The flavors were really well-balanced.
ansirkhanna ansirkhanna
[email protected]This stew is so easy to make. I was able to throw it together in less than an hour.
Inayatullah Baloch
[email protected]I love that this stew is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
dk maden
[email protected]This stew is so hearty and filling. It's perfect for a cold winter night.
Boytjie Kambala
[email protected]I made this stew for a potluck, and it was a huge success. Everyone loved it!
The Fun Master
[email protected]This is the best bean stew I've ever had! The combination of beans, vegetables, and herbs is perfect.
Javier Soto
[email protected]I've made this stew twice now, and it's quickly become a favorite. It's so easy to make, and the leftovers are even better the next day.
Natalia Perez
[email protected]This hearty Tuscan bean stew was a hit with my family! The flavors were rich and savory, and the beans were cooked perfectly. I especially loved the addition of the kale, which gave the stew a nice pop of color and nutrients.