HEARTY BEAN STEW

Ingredients

• ½ pound dried cannelloni beans (about 2 cups) rinsed and picked over
• 1 ½ teaspoon extra virgin olive oil, plus extra for drizzling
• 3 ounce turkey bacon, cut into ¼ inch pieces
• 1 small onion, chopped (about 1 ½)
• 1 celery rib, cut into ½- inch pieces
• 4 garlic cloves, peeled and crushed
• 1 carrot, peeled and cut into ½- inch pieces
• 2 cups low-sodium chicken broth
• 1 ½ cup filtered water
• 1 bay leaf
• ½ bunch kale (1/2 pound), stems trimmed and leaves chopped into 1-inch pieces
• ½ (7.25-ounces) can diced tomatoes drained and rinsed or fresh tomatoes (about 1 cup)
• ½ sprig fresh rosemary
• Pepper to taste

Method

1. Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large bowl or container.
2. Add the beans and soak at room temp for at least 8 hours and up to 24 hours. Drain and rinse.
3. Adjust an oven rack to the lower middle position and heat the oven to 250 degrees; heat the oil and turkey bacon in a large Dutch oven over med heat.
4. Cook, stir occasionally until the turkey bacon is lightly browned, 4 to 6 minutes. Add the onion, celery and carrot.
5. Cook, stirring occasionally, until the vegetables are softened and lightly browned 12-16 minute.
6. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the broth, water, bay leaves and soaked beans. Increase the heat to high and bring to a simmer.
7. Cover the pot, transfer it to the oven and cook until the beans are almost tender, 45mins – 1hr.
8. Remove the pot from the oven and stir in the greens and tomatoes. Return the pot to the oven and continue to cook until the beans and greens are fully tender, 30-40 minutes longer.
9. Remove the pot from the oven and submerge the rosemary sprig in the stew.
10. Cover and let stand 15 mins. Discard the bay leaf and rosemary sprig and season with salt and pepper.
    Cook Time: 90 – 120 minutes total