Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

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.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more for serving

  • 1

    medium red onion, chopped 

Directions
  1. 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.
Stewed Tuscan Beans (Durotherm)

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial

View other subscription options here

Already a member? Login