Italian-texan white bean stew
Ragout and stew
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. <br /> <br />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.
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