How To make Pasta with Shell Beans & Greens
Ingredients
1
pound
cranberry beans, in pods OR 1 c cooked, dried beans
1
each
bay leaf
6
each
sage leaves OR 1/2 ts dried sage
5
tablespoon
oil, fruity olive
4
each
garlic, cloves
1
each
carrot, finely diced
1
salt
2
pound
greens, such as mustard, kale, turnip or a mixture
1
each
onion, red, finely diced
3
red pepper flakes, pinches
12
oz
penne, ziti, or shell pasta
1
pepper, freshly ground
Directions:
Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid.
Remove tough stems of the greens; roughly chop leaves. Heat 2 tb of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.
When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
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Pasta and beans
Pasta and beans
Hello everybody and welcome back to Cucinaconoi. Today I cook for you pasta and beans, an appreciated soup well known all over Italy that has got many different recipes, depending on the region where it's prepared. Let's see the ingredients we need for 4 portions: 800 grams of fresh Borlotti beans to shell, from which we will get about 400 grams of beans, half an onion, 30 grams of lard, bacon or ham fat, a carrot, a stick of celery, a bay leaf, a clove of garlic, 2 peeled tomatoes, 200 grams of short pasta, 4-5 spoons of extra virgin olive oil, salt and pepper. Let's start the preparation shelling the beans. If you prefer you can use dried beans instead of the fresh ones, but it's better to leave them in cold water for at least 12 hours before cooking them. Obviously you have to reduce the quantities, for this recipe it means you need about 160 grams of dried beans. Once we have shelled all the beans we clean them and we put them in a casserole covered of cold water. / Let's add the aromatic elements, the bay, the clove of garlic, half of the celery and the carrot cut in pieces. So we put the casserole on the stove and we boil it. Meanwhile we can mince the celery, the carrot, the onion and the lard. / We lower the heat and we let simmer until they get cooked. It will take us 25-30 minutes. In the case of dried beans the cooking time is longer, it takes about 3 hours, so you've better to increase the water quantity: for each part of beans you need 3 parts of water. During the cooking we eliminate the foam and we add some hot water every so often if necessary. Remember it should be hot to prevent it from stop the bean cooking. At this time the beans are cooked, so we turn off, we add some salt and we take the aromatic elements off. We only have to prepare the pasta and beans, so we put the casserole on the stove and we add the half of the oil. / We add the lard/ and we let it melt/ we add the celery, carrot and onion. / So we let it sautéd at moderate heat. When the gravy has got slightly brown, we can add the peeled tomatoes that we will have previously pressed with a fork. We let it flavor for a minute and we add the beans. We also add the cooking liquid. Remember to save a ladle of it to thicken the pasta and beans later. We let it boil for a while and in the same time we boil a casserole of water that will be useful during the cooking of the pasta. At this point we add the bean purée and some ladles of boiling water./Then we add the pasta. We cook it turning it many times and adding more water if necessary. When the pasta is al dente and it gets a thin consistency we turn off the stove, add some salt and pepper/ some oil/ we stir/ we cover with a lid and we let it rest for a couple of minutes to level the flavors. Let's serve it with another sprinkle of black pepper and extra virgin olive oil. To make it even more tasty you can add a bunch of rosemary during the cooking. Bye from Sonia and see you to the next recipe.
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