Hearty Tuscan Bean Stew with Sausage and Cabbage
Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV
WHY THIS RECIPE WORKS
We were determined to avoid tough, exploded beans in our Tuscan bean stew recipe, so we soaked the beans overnight in salted water, which softened the skins. Then we experimented with cooking times and temperatures, discovering that gently ...