Milk Street Recipe

Stewed Tuscan Beans

Name: Stewed Tuscan Beans
Cook time: 1 h
Total time: 1 h
Yield: 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 medium red onion, chopped; 2 medium carrots, diced; 1/2 large fennel bulb, diced; 1 stalk celery, sliced ¼ inch thick; 3 large garlic cloves, chopped; Kosher salt and ground black pepper; 1 tablespoon fresh rosemary leaves, minced; 1 bay leaf; 3-ounce chunk Parmesan cheese, with rind if available, grated and rind reserved; 1 pound dried cannellini or Great Northern beans, soaked and drained

1 hour Plus overnight soaking, 20 minutes active

For even cooking, the beans should be soaked before cooking for 10 to 12 hours in 3 quarts of water mixed with 1½ tablespoons salt. The beans taste great on their own, drizzled with olive oil and served with crusty bread, or enriched with diced tomatoes, blanched kale or baby arugula or spinach. For a crunchy contrast, top with crisp-fried bits of pancetta or prosciutto.

6

Servings

1 hour

Plus overnight soaking, 20 minutes active

Ingredients

3

tablespoons extra-virgin olive oil, plus more for serving
1

medium red onion, chopped

Directions

01

In a 5.3-quart Durotherm over medium-high, combine the oil, onion, carrots, fennel, celery, garlic and 2 teaspoons salt. Cook, stirring occasionally, until the onions are just tender, about 3 minutes. Add the rosemary and bay leaf and cook until fragrant, about 1 minute. Add the Parmesan rind, 4 cups of water and the beans.

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Stewed Tuscan Beans

6

1 hour

Ingredients

Directions

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Stewed Tuscan Beans