Hearty Tuscan Bean Stew with Sausage and Cabbage

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Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

SERVES 8

TIME 2½ hours, plus 8 hours soaking

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 ...

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