Tuscan Bean Stew
8 servings
120 minutes
Tuscan bean stew is a hearty and comforting dish from Italian cuisine, rooted in the rustic traditions of Tuscany. Its history is tied to simple yet nourishing ingredients that have been staples for Tuscan peasants for centuries. White beans absorb the flavors of pancetta, garlic, and fresh herbs, achieving a tender creamy texture. Kale and tomatoes add richness and a hint of acidity to the dish. The stew is deep and warming, perfect for leisurely family dinners. It is traditionally served with crusty bread rubbed with garlic and drizzled with olive oil, adding extra depth to the flavor. This recipe reveals the beauty of Tuscan cuisine – simplicity in preparation but richness in flavor nuances.
1
Dissolve 3 tablespoons of salt in 4 liters of cold water. Add the beans and let sit for at least 8 hours. After 8-24 hours, rinse the beans thoroughly.
- White beans: 450 g
- Salt: to taste
2
Cut the pancetta into cubes and add it 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, then add crushed and chopped garlic, simmer for another minute. Pour in the broth, water, add 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 120 degrees for one hour.
- Pancetta: 170 g
- Onion: 1 head
- Celery: 2 stems
- Garlic: 8 cloves
- Carrot: 2 pieces
- Water: 750 ml
- Chicken broth: 1 l
- Bay leaf: 2 pieces
3
Add cabbage and tomatoes, leave in the oven for another 40 minutes.
- Canned diced tomatoes: 400 g
- Kale (leaf cabbage): 1 bunch
4
Remove the pot from the oven, add rosemary to the pot, cover with a lid, and let it sit for 15 minutes. Remove the rosemary and bay leaves, and season with salt and pepper to taste.
- Rosemary: 1 piece
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Serve hot with toasted bread rubbed with garlic and olive oil.
- Olive oil: to taste
- White bread: to taste