White Bean Stew

8
Servings
1d
Prep Time
2h
Cook Time
1d 2h
Ready In

Recipe: #36665

March 20, 2021



"Recipe source: America's Test Kitchen: Step by step Italian recipes"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (468.9 g)
  • Calories 388.3
  • Total Fat - 6.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 11.3 mg
  • Sodium - 1137 mg
  • Total Carbohydrate - 74.2 g
  • Dietary Fiber - 4.3 g
  • Sugars - 40.2 g
  • Protein - 9.8 g
  • Calcium - 142.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 49.8 mg
  • Thiamin - 0.5 mg

Step 1

In a large bowl add 4 quarts water and then dissolve 3 tablespoons in the water. Add beans and let soak at room temperature for 8 hours or up to 24 hours; drain and rinse.

Step 2

Preheat oven to 250 degrees F.

Step 3

In a dutch oven over medium heat heat the oil and the pancetta; cook, stirring occasionally for 5-10 minutes or until pancetta is browned. Stir in the vegetables (onion-celery) and cook, stirring occasionally for 10-15 minutes or until vegetables are softened. Stir in garlic and cook another minute. Stir in broth, water, bay leaved and the beans. Increase heat to high and bring to a simmer; cover pot and place in the oven and cook for 45 minutes to one hour or until beans are almost tender.

Step 4

Remove from oven and stir in kale and tomatoes; cover pot and return to oven and contuse to cook for another 30-40 minutes or until beans and greens are tender.

Step 5

Remove from oven and add the rosemary sprig. Cover and let stand for 15 minutes. Discard bay leaves and rosemary and season with salt and pepper as desired.

Step 6

Serve over the toasted bread, if desired and drizzle with olive oil.

Tips & Variations


No special items needed.

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