Beans with risotto-style ditalini pasta.
Recipe with Bimby, today I’ll explain how we prepare it in Sicily.
We prepare this dish with “quaglio,” meaning thick and creamy.
There’s nothing better than finding a nice warm dish on the table with the whole family around.
Borlotto is a variety of common beans first bred in Colombia,
Once considered the “meat” of the poor, as they are very nutritious, averaging 300 kcal per 100 g of product, they are rich in protein, fiber, potassium, phosphorus, magnesium, and iron.

Consider this for you:

Cost: Very economical
Rest time: 3 Minutes
Preparation time: 12 Hours
Portions: 4
Cooking methods: Cooking with a kitchen robot
Cuisine: Regional Italian
Region: Sicily
Seasonality: Autumn, Winter, and Spring

360.73 Kcal

calories per serving

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Energy 360.73 (Kcal)
Carbohydrates 49.64 (g) of which sugars 4.30 (g)
Proteins 14.30 (g)
Fat 10.93 (g) of which saturated 1.45 (g)of which unsaturated 0.30 (g)
Fibers 11.40 (g)
Sodium 639.44 (mg)

Indicative values for a portion of 300 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 Beans with risotto-style ditalini pasta

7 oz dried borlotti beans
1/2 cup onion
1/3 cup carrot
1 stalk celery
1/2 cup tomatoes (ripe)
1/6 cup extra virgin olive oil
1 tsp salt
1 cup potatoes
to taste chili pepper (optional)
7 oz pasta (ditalini)
1.5 liters water

Beans with risotto-style ditalini pasta

Tools Beans with risotto-style ditalini pasta

1 Knife

Preparation Beans with risotto-style ditalini pasta

Soak the beans at least 12 hours in advance in the same water you have.
After 12 hours, put the beans and potatoes in the basket, with the soaking water in the bowl, and cook for the time described on the package at 212°F speed 1 with the basket
Cooking time may vary depending on the dryness of the bean, that’s why I don’t specify it.
Set aside the beans, and transfer the cooking water into a separate container.
If you opt for canned beans, you can skip this step and proceed as follows.
I remind you that 200 g of dried beans equals 600 g of drained canned beans.
Add the onion, carrot, and celery stalk coarsely chopped into the bowl, and chop for 5 sec. speed 7.
Gather with the spatula and pour in 40 g of EVO oil.
Sauté for 3 min. at 248°F speed 1.
Then add the tomatoes and half of the beans with the drained and boiled potatoes.
Blend for 5 sec speed 5.
Pour 700 g of the water we previously set aside into the bowl and cook for 10 min at 212°F speed 1
Open the bowl and add the pasta and 1 teaspoon of salt.
Cook for the time indicated on the package at 212°F speed 1.
Now add the rest of the boiled beans, which are still whole, and cook for 1 min. at 212°F speed 1
At the end of cooking, let it rest for 3 minutes in the bowl, and then…
Transfer to a soup tureen, if you want you can add chili pepper to taste.
Here are the Beans with risotto-style ditalini pasta ready