Name: Risotto-style Cannellini Beans with Pasta
Prep time: 720 min
Yield: 4
Cuisine: Italian
Ingredients: 7.1 oz dried cannellini beans; 7.1 oz pasta (small tubes); 1.8 oz carrots; 1 stalk celery; 1.8 oz onion; to taste basil; 3.5 oz potato; 1.4 oz extra virgin olive oil; to taste salt; to taste chili peppers; to taste water

Risotto-style Cannellini Beans with Pasta. Traditional cooking and also with the Bimby.
Today I will explain how we prepare them in Sicily, with the “quaglio”, that is, very thick and creamy.
There’s nothing better than finding a nice hot dish on the table with the whole family around.
Cannellini beans are typical Italian legumes widely used in traditional cooking, especially in the Tuscany region and Central Italy in general.
They are a source of vitamins such as B1, B2, and B3, minerals like calcium, phosphorus, iron, zinc, and are particularly indicated for their purifying effect because they are rich in pectin and inulin. They are rich in vegetable proteins and complex carbohydrates.

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Cost: Very economical
Rest time: 5 Minutes
Preparation time: 12 Hours
Portions: 4
Cooking methods: Slow Cook, Boiling
Cuisine: Italian
Seasonality: All seasons

337.24 Kcal

calories per serving

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Energy 337.24 (Kcal)
Carbohydrates 45.24 (g) of which sugars 3.23 (g)
Proteins 15.48 (g)
Fat 9.52 (g) of which saturated 1.28 (g)of which unsaturated 0.28 (g)
Fibers 11.01 (g)
Sodium 633.67 (mg)

Indicative values for a portion of 275 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

Ingredients

Let’s go shopping

7.1 oz dried cannellini beans
7.1 oz pasta (small tubes)
1.8 oz carrots
1 stalk celery
1.8 oz onion
to taste basil
3.5 oz potato
1.4 oz extra virgin olive oil
to taste salt
to taste chili peppers
to taste water

Risotto-style Cannellini Beans with Pasta

Tools

What we need to make the

Pressure Cooker or the Bimby
1 Immersion Blender or the Bimby
Bowl

Preparation

traditional cooking.

Soak the beans in 1 liter of water for at least 12 hours
Peel and wash the vegetables.
After 12 hours, add more water to cover the beans at least twice.
Add the whole vegetables.
Close the pressure cooker and set on medium heat.
Once it starts whistling, count 20 minutes, then you can turn it off.
If using a regular pot, cook in the same way, but extend the cooking time until the beans are cooked.
Release the steam from the pot, take out the drained vegetables, and..
Blend them to obtain a cream that you will add to the pot just before turning off.
You can choose any type of short pasta.
Now it’s time to add the pasta, adjust the salt, and stir almost constantly over low heat.
At the end of cooking, add the vegetable cream prepared earlier, raw extra virgin olive oil, and if you like, a bit of chili pepper.
Here are the Risotto-style Cannellini Beans with Pasta prepared traditionally.
Soak the beans in 1 liter of water for at least 12 hours
After the time, put the beans and potatoes in the basket, and the soaking water in the bowl, and cook for the time described on the package at 212°F speed 1 with the Varoma container instead of the measuring cup.
The cooking time may vary depending on the dryness of the beans, which is why I don’t describe it.
Set the beans aside, and transfer the cooking water to a separate container.
If you opt for canned beans, you can skip this step and continue as follows.
Remember that 200 g of dried beans is equivalent to 600 g of drained canned beans.
Put coarsely chopped onion, carrot, and celery stalk in the bowl, and blend for 5 sec. speed 7.
Add 30 g of extra virgin olive oil and cook for 3 min. at 248°F speed 1. reverse with the basket instead of the measuring cup.
Then add the tomatoes and half of the drained and boiled beans with potatoes.
Blend 5 sec speed 5.
Pour into the bowl 700 ml of water that we had previously set aside, and cook for 10 min at 212°F speed 1 reverse with the basket instead of the measuring cup
Open the bowl and add the pasta and 1 teaspoon of salt.
Cook for the time indicated on the package at 212°F reverse speed 1. with the basket on top.
At this point, add the rest of the boiled beans, which are still whole, and cook for 1 min. at 212°F speed 1 reverse with the basket on top
At the end of cooking, let it rest for 3 minutes in the bowl, then..
If you want, you can add chili pepper to taste, and serve
Here are the Risotto-style Cannellini Beans with Pasta with Bimby.