Hearty Tuscan Bean Stew with Sausage and Cabbage

Cook’s Illustrated has never steered me wrong and this time was no different. I love to cook beans. I dunno why, but I find something extremely satisfying in the whole soaking and slow cooking process so when I saw this recipe in the magazine I knew it was being made the next weekend. So, last Friday night I head up to the grocery store to get everything I need…except that Sweetbay is out of cabbage…yeah, seriously. So, I get pissed, abandon my shopping cart and head off to Publix (I really think the 4th Street Publix is the only descent grocery store in St. Pete and that’s why it’s always busy).

Finally, I get home and get the beans to soaking. Saturday comes and I get started…fry up the sausage…set aside…start cutting up the onion…glance down at the dog and slice…by the time I could look back there was a pool of blood on the cutting board and the rings in the onion were growing crimson…SON OF A BITCH, I yell as the dog cowers thinking she’s in trouble.

Trying not to panic I run upstairs to fix my finger up. 10 minutes and two band-aids later I’m off to the grocery store…again…to get another onion. Meanwhile, back home the wife has decided I will not be chopping anymore and runs through all the chopping requirements in less time than it takes for me to chop a single onion and we’re cooking with fire.

The beans are nearing the end of their first phase and I’m reading the recipe for, what’s probably the 20th time and I read “stir in greens and tomatoes” and I think; tomatoes? How in the hell did I miss tomatoes? Reread the ingredients list and there it is: 1 can diced tomatoes drained and rinsed. SON OF A BITCH, I yell as the dog cowers thinking she’s in trouble.

Off to the grocery store…again.

Finally, after a severed finger and 4 different trips to the grocery store one of the best dishes I’ve ever prepared is complete. When I say one of the best dishes I’ve ever prepared I do not lie. The wife even said she was telling her clients about it the next day and over the course of the next week we ate every drop of this dish. I suggest every single one of you prepare this in the coming week.

(I apologize now for my inability to take pictures that make food look pretty)

Serves 8

Note from Cook’s: We prefer the creamier texture of beans soaked overnight for this recipe. If you’re short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. For a more substantial dish, serve the stew over toasted bread.

INGREDIENTS

Table salt
1 pound dried cannellini beans (2 cups) rinsed and picked over
1 tablespoon extra-virgin olive oil (plus extra for drizzling)
1 1/2 pounds sweet Italian sausage (casings removed)
1/2 medium head Savoy cabbage, cut into 1-inch pieces
1 spring fresh oregano
1 large onion, chopped medium (1 1/2 cups)
2 medium celery ribs, cut ingo 1/2 inch pieces (3/4 cup)
2 medium carrots, peeled and cut into 1/2 inch pieces (1 cup)
8 medium garlic cloves peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 14.5 ounce can diced tomatoes drained and rinsed
Ground black pepper
8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

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. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cook sausage, in olive oil, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes. Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots to pot. 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. Remove pot from oven and stir in sausage, cabbage and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
4. Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste.