Slow-Cooker Tuscan White Bean Stew
This rustic Italian dish can take all day to prepare, so we outsourced it to the slow cooker.
Why This Recipe Works
We got the creamy, superior flavor and texture of dry cannellini beans without having to soak them or worry about their skins bursting and toughening as the slow cooker (with the help of a simple parchment cartouche) gently cooked them at a low heat. Cooking the vegetables in rendered pancetta fat—but reserving the crispy bits of cooked meat to add at the end—infused the soup with hearty meatiness. We controlled the amount of rosemary flavor in the soup by adding the rosemary for only the last 30 to 45 minutes of cooking time. This ensured that the flavors were balanced and optimized.
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