Cook’s Illustrated (March & April 2008)
We noticed the other day that almost every recipe we've written about so far has been some shade of brown. I promise we cook colorful meals, too!
But this Hearty Tuscan Bean Stew is not one of them.
The recipe -- as with all recipes from Cook's -- is accompanied by a lengthy explanation of the methods including an experiment between simmering beans on the stovetop vs. in the oven. [Spoiler alert: Near-simmered in the oven wins.]
The base recipe calls for pancetta, kale/collard greens and rosemary. However, we chose one of the slight variations included in the recipe, which substitutes sweet Italian sausage, Savoy cabbage and oregano for these ingredients. We had trouble finding Savoy cabbage and instead used a basic green cabbage. We also decided to double the recipe and freeze the second batch.
Doubling the recipe turned out to be a great idea, since we have loved eating this stew! Thawing a couple bowls out has made for a quick and extremely satisfying mid-week meal several times in the past few weeks.