Steps

• First, boil the beans. If they are dried, soak them the night before in plenty of cold water with a pinch of baking soda.

  Rinse them the next day.

  Place the beans in a pot with cold water covering them by a hand’s breadth and cook them for 1 hour and 10 minutes from boiling on very low heat, stirring occasionally with a wooden spoon (make sure not to use steel ladles, they make them hard).

  You can also cook the dried beans the day before and keep them in the pot with their cooking water, once they cool, store them in the refrigerator.

• Alternatively, if you have little time, you can use precooked beans in a jar; for 4 people, you need 2 cans of cannellini.

  Once the beans are cooked, the first thing you need to do is clean and wash the mussels.

  Discard the open or broken mussels and clean the intact ones by removing the ‘byssus,’ the beard with which they were anchored to the rocks, and scrub them with a stiff brush to remove residues on the shell. Then rub them vigorously against each other in a basin full of water or under running water to clean the shell well, and rinse them several times once cleaned.

  Place a large pan on the stove with a drizzle of oil and a peeled and crushed garlic clove, lightly brown the garlic, turn off the heat, wait a few minutes, then add the rinsed mussels (this way, you won’t risk burning yourself with hot oil splashes), turn the flame back on and let them open covered with a lid on high heat. Once they are all open, turn off the heat and let them cool down.

  Chop the parsley and set it aside.

  Rinse the cherry tomatoes and cut them into 4 pieces.

  Blend a quarter of the cooked beans with an immersion blender, and put the blended mixture back into the broth with the whole beans.

• In a large casserole, add a good amount of oil, the other peeled and crushed garlic clove, chili pepper to taste (you can also omit it), the celery, and the cherry tomatoes in chunks. Let them flavor for a few minutes on low heat. As soon as the garlic clove starts to brown, add the beans with their broth, the tomato sauce, and a bit of water if needed (you will need to cook the pasta later) and start cooking.

  In the meantime, shell the mussels, gently removing the shell, and strain the cooking water.

  Add the mussel cooking water to the casserole with the beans, add a grind of pepper, and boil for 15 minutes on very low heat, covered with a lid.

• Now remove the garlic and celery, check if there is enough water to cook the pasta, and bring it back to a boil.

  Add the pasta and cook according to the time indicated on the package, adjusting the heat high or low depending on the creaminess you want to achieve, and stirring very often, if not continuously, with a wooden spoon.

  When there are 3 minutes left to the end of the pasta cooking time, check the salt (pecorino will also be added).

  When there is 1 minute left to the cooking, add the shelled mussels, stir, and taste if the pasta is cooked.

  As soon as the pasta is al dente, turn off the heat, add the chopped parsley and three-quarters of the grated pecorino, and mix well.

  Serve hot with a sprinkle of the remaining pecorino on top and, if you like, a grind of pepper.

  

• The pasta and beans with mussels and pecorino is ready to be enjoyed… Bon appétit!

  Also try Neapolitan style pasta and beans with mussels, find the recipe CLICKING HERE.

  

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