1389’s pasta e fagioli recipe

by 1389 on January 3, 2015

in 1389 (blog admin), recipes

Here’s my original take on pasta e fagioli, a/k/a pasta fazool, pasta with beans.

Ingredient proportions are approximate and can be varied depending on what is available.

Female chef smiley

1 cup dry beans
1 green bell pepper
1 carrot
2 stalks celery
4 ounces fresh mushrooms
4 cloves of garlic
1 small onion
1 large or 2 small tomatoes
6 fresh kale leaves
1 tbsp. oregano
1 tsp. basil
1 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. salt
1/8 tsp. red pepper flakes (optional)
1/4 cup sunflower or olive oil (optional)
2 cups uncooked pasta

Soak the beans overnight.

Rinse the beans, discarding the water they were soaking in.

Wash and chop all of the fresh vegetables, including the kale.

Put all ingredients EXCEPT the pasta into a cooking pot (if cooking on a stove top) or a large ovenproof glass container (if using a microwave).

Cover ingredients with water, bring to a boil, and continue boiling until beans and other ingredients are tender (approximately 1 hour). Check the mixture every so often, stir it, and add more water as needed; it should be soupy. Don’t let the mixture start to boil dry and scorch on the bottom!

When vegetables and beans are fork-tender, add about 2 cups of uncooked pasta, making sure that there is enough water in the mixture to cook the pasta. The pasta will absorb the flavors from the other ingredients.

Cook for another 10 to 15 minutes or until pasta is al dente.

Serves 4.

Notes:

  • Canned beans lack the appropriate texture. Dried white and/or red beans, soaked overnight, are more substantial and more flavorful.
  • If the odor from cooking a chopped onion is too objectionable, you can substitute cleaned and chopped leeks or 1 tbsp. dehydrated onion powder. Because leeks have a delicate flavor and texture, they should be added near the end of the cooking time, at the same time as the pasta.
  • For a richer and more complex flavor, you can use a can of beer in place of some of the water.
  • Use fairly small pasta, such as ditalini, macaroni, bow ties, small shells, or rotini.
  • If fresh tomatoes are not available, use 8 ounces of plain canned tomatoes or plain tomato sauce. (Avoid canned stewed tomatoes; these have added sugar.)

{ 1 comment… read it below or add one }

1 Big Frank January 5, 2015 at 11:34 pm

I shall try it, Pasta fazool was always a favorite, at home and in the firehouse, due to that is was inexpensive, filling, and tasted damned good.

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