Tuscan Bean Stew
Ingredients
Instructions
- 1
Brine the beans: Dissolve 3 Tbsp salt in 4 quarts water. Add beans and soak 8 to 24 hours at room temperature. This tenderizes the skin, softens the interior, and helps beans cook more quickly.
- 2
Heat 1 Tbsp extra virgin olive oil in a large pot. Add pancetta and cook 6 to 10 minutes until golden.
- 3
Add chopped celery, carrots, and onion to the pot. Cook until soft and slick, about 15 minutes.
- 4
Add smashed garlic cloves to the pot.
- 5
Rinse the soaked beans well to remove all salt. Add beans to pot along with 4 cups chicken broth, 3 cups water, and 2 bay leaves.
- 6
Bring to a simmer (bubbles around the rim), then transfer pot to a 250°F oven. Cook for about 1 hour.
- 7
Remove pot from oven. Stir in chopped kale and drained canned tomatoes.
- 8
Return pot to oven and continue cooking until beans are perfectly tender, about 30 minutes more. Test by tasting a bean.
- 9
Remove pot from heat. Add the sprig of rosemary and let steep for 15 minutes, then remove rosemary and bay leaves.
- 10
Serve drizzled with extra virgin olive oil alongside toast or hot bread.
💡 Cook's Notes
The low oven temperature (250°F) creates a sub-simmer that cooks the beans gently and evenly, preventing the skins from bursting.
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