pasta - Pasta Fazool

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Pasta Fazool

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup dried chickpeas

1 cup dried large lima beans

2 tablespoons olive oil

2 cups chopped onions

2 tablespoons minced garlic

1 jar roasted peppers -- (7 1/2 ounces)

1/2 teaspoon crushed red pepper flakes -- (1/2 to 1)

7 cups water

salt -- to taste

2 1/2 cups dried ditalini pasta or very small tubular

pasta

freshly grated Parmesan cheese

 

As a young cook leafing through Italian cookbooks, it was some time before I

realized that the recipes I had read as Pasta e Fagioli were one and the same as

my old neighborhood favorite, " Pasta Fazool. " I suppose there are as many pasta

fazools as there are cooks. My favorite version is this recipe, adapted from a

restaurant in Buffalo, N.Y., that is locally famous for this dish. I was first

introduced to this Italian soul food by visiting friends who arrived with

take-out containers of it. This pasta fazool has no tomatoes in it. Long cooking

creates a dish of succulent beans in a rich and creamy vegetable gravy served on

ditalini, which are very short tubes of Pasta. It is topped with grated Parmesan

cheese and always served with pickled hot peppers on the side.

 

Soak the chickpeas and lima beans by your preferred method (see Chapter 7).

Drain.

 

In a soup pot, heat the oil over medium heat. When hot, add the onions and

garlic and saute until browned. Chop the roasted peppers. Add the chickpeas,

beans, chopped peppers, red pepper flakes, and water to the onions. Cook 1 1/2

hours, stirring occasionally during the last 30 minutes. Add more water if

necessary to thin to a gravylike consistency. Season with salt. Taste and adjust

the seasonings if necessary.

 

Cook the pasta according to the package directions. When tender, drain and spoon

into shallow soup dishes. Ladle the fazool mixture over the pasta and top with

Parmesan cheese.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 67 Calories; 5g Fat (59.4% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0