Italian-Texan White Bean Stew

By • January 9, 2014 12 Comments

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Author Notes: Growing up, I loved it when my mom made a big pot of navy beans cooked in salt pork. The beans would get sort of mushy, and we would crumble our cornbread into the salty, stick-to-your-ribs, bowl of comfort.

I wanted a fresher take on that satisfying pot o’ beans, and I turned to the ingredients I normally use to make Italian white beans. I think that adding the bacon end near the end of cooking cuts back some on the sodium levels, and leaving these beans a bit more al dente lends them to pairing with the crisp Swiss chard.
Randle Browning

Food52 Review: WHO: Randle Browning is a food writer and photographer living in Texas. She also runs a pizza place called Shorty's Pizza Stack.
WHAT: Tex-Italian is the new Tex-Mex -- and we're into it.
HOW: Simmer your beans; add in a mixture of bacon, onion, and tomato; pour into a bowl with Swiss chard, and top with Parmesan.
WHY WE LOVE IT: Randle Browning's stew is different from the other bowls we've had this winter; it's brothy and bright, with just a bit of bacon for smokiness. It's the perfect segue into warmer weather. We especially love how it wilts the chard leaves ever so slightly; their raw edge is taken off, but the whole bowl still feels fresh.
The Editors

Serves 6 to 8

  • 12 ounces navy beans
  • 6 strips thick-cut bacon
  • 1/4 cup white onion, diced
  • 28 ounces chopped tomatoes, drained
  • 1 tablespoon black peppercorns (optional)
  • 4 garlic cloves, peeled
  • 3 sprigs thyme
  • 6 tablespoons parsley, chopped fine
  • Salt
  • Pepper
  • 1 bunch Swiss chard leaves, chopped
  • Fresh-squeezed lemon juice
  • Olive oil
  • Parmesan cheese, grated
  1. Rinse beans, sort out any pebbles or dead-looking beans, and soak overnight, at least 6 hours. Drain and rinse.
  2. In heavy bottom skillet or pot, crisp bacon. Drain on separate plate and pour off all but 1 tablespoon of the bacon grease. In the grease, sweat onions for 2 to 3 minutes until translucent. Drain most of the liquid off the tomatoes and add to skillet, stirring just until slightly softened. Remove from heat and set aside. If using the same pot for to cook the beans, transfer tomato mixture to a bowl and reserve.
  3. Meanwhile, add 8 cups (or enough to cover beans by 1 inch) lukewarm water to beans in a large pot along with whole, peeled garlic cloves, thyme, and peppercorns. Bring to a boil, then reduce to simmer and cook for 20 to 40 minutes. Check frequently, tasting at least 5 to 6 beans at a time, as they may not all cook evenly. When beans are al dente (I call this “edible, but not soft enough yet”), add tomato and onion mixture, along with bacon, to the bean pot. Return to simmer. When beans are cooked through but still solid (skins not bursting), remove from heat and discard thyme sprigs, garlic cloves, and any peppercorns you can reach. (It’s okay to leave them in if you don’t mind biting down on pepper every now and then -- they soften enough in the pot to be edible, but they are still a little spicy). Stir in 3 tablespoons chopped parsley. Season to taste with salt and pepper.
  4. Assemble bowls by placing 1 cup of chopped Swiss chard in the bottom of each bowl and topping with beans. Squeeze lemon over beans and sprinkle with remaining chopped parsley and/or Parmesan and olive oil.

More Great Recipes: Swiss Chard|Stews|Beans & Legumes|Entrees|Tomatoes

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Comments (12) Questions (0)


9 months ago Scribbles

I made this last night and it was so, so good! Just a couple of modifications: I crushed the peppercorns, about half the amount given, and added that to the beans instead of whole. Before I added the tomato mixture I took out the garlic cloves and mashed them and added them back to the beans. I used about twice as much onion and added a clove of garlic to the tomatoes; I kept all the liquid and let it cook down before adding to the beans. And, I sautéed some green onions and a clove of garlic then added the chard, gave it few tosses then added to the beans. It really was delicious and I'm sure the leftovers will be really good!


9 months ago Ethan Lyon

If you're using canned black beans I'd recommend not using 8 cups water, instead boil the peppercorns and garlic in 2 - 3 cups water for 20 mins then add to the rest of the mixture. Also, strain the peppercorns and garlic.


over 1 year ago Allison Dickey

I finally made this stew. Boy is it ever scrumptious! I did add a few more veggies and used chicken instead of bacon. I could have eaten half of it at once! Thank you, immensely, for this recipe,


over 1 year ago Randle Browning

Allison! So glad you liked it!


over 1 year ago Allison Dickey

Garlic! I didn't think of that. It would make this even better, thank you.


over 1 year ago galsmu

Love this! Loaded up with more garlic and thyme and threw in a handful of kale the last few minutes since I already had some. A drizzle of olive oil and some grated parm - yum!


over 1 year ago Allison Dickey

This is making my mouth water. White beans are yummy, but I'd use allspice instead of pepper corns. I don't eat pork, so I have to think of something else's to put into the beans. I think I'll add carrots, celery and onion as well. Mmmmm


over 1 year ago DanielleO

YES!!! I LOVE SHORTY'S! I went there a lot during my time in college!!!! Sic' Em Bears! And this recepie looks amazing! I'm making it today!!


over 1 year ago Rhonda Dube

That's my girl. I am so proud of the awesome chef you blossomed into.


over 1 year ago Don

Delicious, but what's TEX about this?


over 1 year ago Randle Browning

Hi Don! I called it Texan-Italian because stewing a pot of navy beans with salt pork or bacon is a traditional Texas comfort food. The tomatoes, garlic, olive oil, parsley, and parmesan give it an Italian twist though. Hope you try it!


over 1 year ago Waverly

Sounds delicious and looks even better - nice photo.