Hearty Tuscan Bean Stew

By KeyIngredient

Ingredients

• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 1 T EVOO
• 4 slices bacon cut into 1/4 in pieces
• 1 1/2 cups onion, chopped medium
• 3/4 c celery, cut into 1/2 inch pieces
• 1 cup carrots, cut into 1/2 inch pieces
• 8 med. garlic cloves, peeled and crushed
• 4 cups low sodium chicken broth
• 3 cups water
• 2 bay leaves
• 8 cups loosely packed kale or collard greens, stems trimmed and leaves chopped into 1/2 inch pieces
• 1 (14.5) can diced tomatoes, drained and rinsed
• 1 sprig fresh rosemary
• black pepper

Preparation

Step 1

1. Dissolve 3 T salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temp. for at least 8 hours and up to 24. Drain and rinse well.

2. Place oven rack to lower-middle position and heat to 250. Cook bacon in large Dutch oven until fat has rendered. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned. Stir in garlic and cook until fragrant about 1 min.

3. 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 min. to 1 hour.

4. 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 to 40 min. longer.

5. Remove pot from oven and submerge rosemary sprig in stew. cover and let stand 15 min. Discard bay leaves and sprig and season with salt and pepper. If desired, use back of spoon to press some beans against side of pot to thicken stew.