- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Instant Pot
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 374.96 (Kcal)
- Carbohydrates 50.06 (g) of which sugars 4.62 (g)
- Proteins 16.07 (g)
- Fat 11.20 (g) of which saturated 1.45 (g)of which unsaturated 0.31 (g)
- Fibers 13.14 (g)
- Sodium 449.32 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Additional Tips
I preferred to present you pasta and beans without adding lard or pancetta, I know it is often used, but I’m not used to it and I prefer to taste all the flavor of the legumes. However, I find that a generous dose of pepper or crushed chili goes very well with it.
How to soak legumes in microwave
If you forgot to soak the legumes the night before, you can do it in the microwave an hour and a half before. Pour the beans into a glass bowl, add 3 1/4 cups of water and stir. Place the bowl in the microwave and start on medium-high power (about 750 W) for about 10-15 minutes. When the water is about to boil, turn off the microwave and let the beans rest in the hot liquid for an hour. Now you can proceed with the recipe.
If you want to store a portion of cooked beans
In this case, the vasocottura technique is very helpful. In this guide, I illustrate how to cook and store legumes in vasocottura, you just need to pour the bean soup into a jar suitable for vasocottura, filling it 3/4 full, close the jar and boil in the microwave for 2 minutes in a 500 ml jar and for 4 minutes in a liter jar. This way you can keep them as if freshly made for 15 days.
