Quick Hearty Tuscan Bean Stew

Published March 1, 2008. Web Exclusive.

Why this recipe works:

We were determined to avoid tough, exploded beans in our Tuscan bean stew recipe, so we soaked the beans overnight in salted water, which softened the skins. Then we experimented with cooking times and temperatures, discovering that gently cooking the beans in a 250-degree oven produced… read more

We were determined to avoid tough, exploded beans in our Tuscan bean stew recipe, so we soaked the beans overnight in salted water, which softened the skins. Then we experimented with cooking times and temperatures, discovering that gently cooking the beans in a 250-degree oven produced perfectly cooked beans that stayed intact. To complete our bean stew recipe, we added tomatoes toward the end of cooking, since their acid kept the beans from becoming too soft.

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Serves 8

If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

Ingredients

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