Pasta and beans it’s a great Classic of the popular Italian cuisine; a soup Thick and creamy based on Dried beans, Onion, Carrot And Celery. A recipe that, depending on the Regionis enriched with Bacon, Ham or Pork rinds and prepared with different Pasta shapes. Today we will see together how to prepare a pasta and beans Tasty and Creamy and how to perfume it with Fresh aromas (rosemary, sage, thyme and marjoram) for a truly result Amazing!
Prepare a noteworthy pasta and beans takes time. If you want one Quick recipe follow the recipe with canned beans. There classic recipeinstead, it involves the use of Dried beans (the Borlottimostly) that go soaked the night before to make them rehydrate. The next day the beans they should be cooked for about 2 hours and then proceed with the preparation of pasta and beans real. If you use the Pressure cooker, like I did, you can reduce the cooking time of the beans to one hour! And now let’s see it together step by step recipecash little Tricks for a result Perfect! The recipe of the Pasta and beans you can also find it in the BIMBY version.
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Pasta and beans (Creamy): classic recipe (step by step)
Portions: 6 Portions
- 500 gr dried borlotti beans
- 1 white onion
- 1 it costs celery
- 1 carrot great
- 6 piccadilly tomatoes
- parsley stalks
- 1 leaf laurel
For the pasta and beans:
- olive oil
- 1 white onion small
- 1 it costs celery
- 1 carrot
- 70 gr bacon (optional)
- 250 gr pasta (thimbles, tubes, broken spaghetti, lagane, mezze mafalde …)
- 2 cloves garlic
- chili pepper
- thyme, marjoram, rosemary, sage
How to make pasta and beans
Cooking dry beans
The night before, rinse the pinto beans and put them in cold water. The next day you will see that they have doubled their volume.
Drain the beans and put them in a saucepan. Cover them with cold water. The water must exceed the beans by 3 fingers. Add all the flavorings, bring to a boil and cook for 2 hours. DO NOT add SALT because it hardens the beans and delays cooking.
If you use the pressure cookercooking times are reduced to 1 hour (from the moment the pot is pressurized).
When the beans are cooked, remove the bay leaf and put all the vegetables in a jug. Add a little cooking broth and blend until smooth. Pour the cream into the pot with the beans.
Pasta and beans recipe
In a saucepan pour a dash of olive oil and add the chopped onion, celery and carrot. Let it fry gently until it wilts. NOTE: At this stage if you want you can add the bacon and brown it in the sauté.
With a slotted spoon take the beans and transfer them to the saucepan. Jumbled up
Add the broth until the beans are completely covered.
Add salt, add a bunch of parsley with all the stems and cook for about 30-40 minutes.
When cooked, you can add the pasta and cook it. Remember to mix often because it tends to stick to the bottom!
As for the PASTA to use you can choose from the classics Thimbles or tubes, the Broken spaghetti (as is done in Sicily)the Mixed pasta (as is done in Campania) or the Broken Mafalde (as I do!).
How to perfume pasta and beans
But to really make it Amazing your pasta and beans there Advise to follow this Trick from Cannavacciuolo.
In a pan pour about ten tablespoons of olive oil and add 2 cloves of garlic, 1 chilli and some fresh herbs (rosemary, thyme, marjoram, oregano…). Let it fry over low heat so that the aromas perfume the oil. Don’t let them burn!
Once on the plate, add 1-2 tablespoons of scented oil to your pasta! I assure you this is a real touch of class 😉
You can preserve the pasta with beans in the fridge for 2 days and warm it up at the moment. I add a little water to dilute it a little.
In this regard vi Advise to look at the recipe of Pasta and bean pancakes!
Instead, you can keep the ready-made beans (without the pasta) in Freezer for several months. Put the beans in the food bags, tie a knot and place in the Freezer.