Italian: Pasta & Beans

[Guest guest]

This is an easy & fast dinner -- if you use canned beans. I've used

whatever beans I have on hand.

 

Candace

 

 

* Exported from MasterCook *

 

Pasta & Beans from Piacenza

 

Recipe By : Carol Field / In Nonna's Kitchen

Serving Size : 4 Preparation Time :0:00

Categories : Beans Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c dried cranberry beans

10 c water

4 tbsp unsalted butter

1 sm white onion -- thinly sliced

1 c broth

2 tsp tomato paste

8 basil leaves

2 bay leaves

black pepper -- to taste

1 lb small pasta

 

Soak beans overnight covered by 2 to 3 inches of water. Drain and rinse

beans and cook in 10 cups of water for 2 hours, or until tender. Drain and

reserve cooking liquid.

 

Cook pasta while making the sauce.

 

Melt butter in heavy pot and add onion. Cook until onion is pale and limp,

15 minutes. Add beans and 1 1/2 c of the cooking liquid, the broth, tomato

paste, basil and bay leaves. Add lots of pepper. Cook 5 to 6 minutes to

heat through. If sauce is too thick, add more cooking water or broth.

Remove and discard the bay leaves.

 

 

 

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NOTES : Use 1 can (19-oz) beans, undrainded, instead of the dried.

The original recipe had you make your own pasta -- use a small twisted

or tubular pasta.