Tuscan Bean Stew

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

If you're short on time, you can soak the beans in 2 liters of boiling water with 3 tablespoons of salt and leave for 1 hour. Pancetta can easily be substituted with bacon. The acidity in the tomatoes affects the beans. It's best to add tomatoes only after the beans have softened sufficiently.

Ingredients

White Beans - 15.9 oz
Pancetta - 6 oz
Onion - 1 head
Celery salt - 2 stalks
Garlic - 8 cloves
Carrot - 2 pieces
Water - 25 fl oz
Chicken Broth - 1 qt
Bay leaf - 2 pieces
Canned Tomatoes (Pelati) - 14.1 oz
Kale - 1 bunch
Rosemary - 1 sprig
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste
White bread - to taste

Step by Step guide

Step 1

Dissolve 3 tablespoons of salt in 4 liters of cold water. Add the beans and leave for at least 8 hours. After 8–24 hours, rinse the beans thoroughly.

Step 2

Cut the pancetta into cubes and add it along with oil to a large pot. Cook over medium heat for 6–10 minutes. Dice the onion, celery, and carrot, and add them to the pot, cooking for 10–16 minutes. Add the crushed and chopped garlic and simmer for another minute. Pour in the broth and water, add the bay leaves and soaked beans. Increase the heat and bring to a boil. Cover the pot with a lid and place it in a preheated oven at 248°F for 1 hour.

Step 3

Add the kale and tomatoes, and leave in the oven for another 40 minutes.

Step 4

Remove the pot from the oven, toss in the rosemary, cover with a lid, and let sit for 15 minutes. Remove the rosemary and bay leaves, and season with salt and pepper to taste.