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Milk Street Recipe

Stewed Tuscan Beans

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.

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