Stewed Tuscan Beans
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.
tablespoons extra-virgin olive oil, plus more for serving
medium red onion, chopped
01In 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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