Best 3 Hearty Tuscan Bean Stew Recipes
Indulge in the rustic charm of Tuscany with our hearty Tuscan bean stew recipe. This classic Italian dish combines simple, wholesome ingredients to create a rich and flavorful meal. Cannellini beans, the stars of the show, simmer in a savory broth infused with aromatic vegetables, herbs, and spices. The addition of pancetta or Italian sausage adds a layer of savory depth, while fresh rosemary and sage lend their herbaceous notes. We also offer vegetarian and vegan variations of this comforting stew, ensuring there's a version for every dietary preference. Whether served as a main course or as a hearty side dish, this Tuscan bean stew is sure to warm your soul and transport you to the rolling hills of Tuscany.
Check out the recipes below so you can choose the best recipe for yourself!
HEARTY TUSCAN BEAN STEW
With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
- Add the kale and cook until wilted, 3-4 minutes.
- Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
- Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.
HEARTY TUSCAN BEAN STEW
Steps:
- 1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour. 3. 3. Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer. 4. 4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil. RECIPE TESTING SIMMER DOWN The bubbling action of stew simmered on the stovetop caused our beans to fall apart. Cooking the beans at a near-simmer in a covered pot in a 250-degree oven kept them intact
HEARTY TUSCAN BEAN STEW RECIPE - (3.8/5)
Provided by grinder
Number Of Ingredients 16
Steps:
- Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 250°F. Heat oil and pancetta in large Dutch oven over med-heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6-10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender {very center of beans will still be firm} 45-60 minutes. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30-40 minutes longer. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of beans: This will add flavor and texture to the stew. Some good options include cannellini beans, kidney beans, and black beans.
- Sauté the vegetables before adding them to the stew: This will help to bring out their flavor.
- Use a good quality olive oil: This will add a rich flavor to the stew.
- Season the stew well: Use a variety of herbs and spices, such as garlic, onion, rosemary, thyme, and black pepper.
- Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the beans to become tender.
- Serve the stew with a side of crusty bread: This will help to soak up the delicious broth.
Conclusion:
This hearty Tuscan bean stew is a delicious and satisfying meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is also very easy to make. With a little planning, you can have this stew on the table in under an hour. So next time you are looking for a quick and easy meal, give this Tuscan bean stew a try. You won't be disappointed!
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