Creamy Pasta and Beans: The Soaked Beans and Pancetta Recipe (Winter Version)
THE SECRET TO CREAMINESS: STARCH COOKING
Pasta and beans is the ultimate comfort food, a warm and enveloping dish with endless variations.
Our version is rich in flavor thanks to the combined use of borlotti and cannellini beans, and the unmistakable savory touch of smoked pancetta.
The real secret that guarantees that classic creamy (not broth-y) consistency is to cook the pasta directly with the beans, using their cooking liquid. The starch released by the pasta will bind with the legumes, creating the perfect “creamy” texture.
In today’s version I chose to use maltagliati pasta, a mix of borlotti and cannellini beans (you can also use only borlotti) and of course, at my house, pancetta!
Don’t worry if you have little time or little desire: you can follow my shortcut recipe that uses ready-to-use jarred borlotti beans. Also read PASTA and BEANS quick version
So enjoy and savor this wonderful
PASTA and BEANS: my family’s traditional recipe
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 2 Hours
- Portions: 4 SERVINGS
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 431.93 (Kcal)
- Carbohydrates 38.87 (g) of which sugars 3.20 (g)
- Proteins 18.44 (g)
- Fat 22.55 (g) of which saturated 4.35 (g)of which unsaturated 3.91 (g)
- Fibers 10.15 (g)
- Sodium 829.56 (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
Ingredients
- borlotti beans (dried) (about 1/2 cup (100 g))
- cannellini beans (dried) (about 1/2 cup (100 g))
- 1 cup pasta (maltagliati, tubetti, ditalini rigati (about 100 g / 3.5 oz))
- 2 oz smoked pancetta (diced (about 50 g))
- onion (1 medium)
- celery (1 stalk)
- carrot (1 medium)
- bay leaves (3 leaves)
- rosemary (1 sprig)
- salt
- 1 pinch pepper
- tomato paste (1 tablespoon)
- garlic (2 cloves)
- to taste extra virgin olive oil
Step-by-Step Preparation (Soaking and Cooking)
The evening before, soak the dried beans (borlotti and cannellini) in a bowl filled with cold water for at least 12 hours.
The next day, rinse them well. Transfer them to a pot with plenty of cold water (do not salt it, otherwise they may harden) and cook them for about 80 minutes with 3 bay leaves.Wash and finely chop the onion, celery and carrot.
In a saucepan (or earthenware pot) heat the oil. Add the garlic cloves (which you will remove at the end of cooking) and the chopped vegetables together with the diced pancetta. Sauté for 2 minutes.
Add the tomato paste, the rosemary sprig and the bay leaves (after 1 minute, remove the garlic if you prefer). Cook for another 2 minutes.Once cooked, remove the beans from their cooking water (do not discard it!) and add them to the soffritto along with one ladle of their cooking water.
Adjust salt and pepper and continue cooking over moderate heat for another 20 minutes, checking and adding more bean cooking liquid if the mixture becomes too dry. Tip: Blend or mash one ladle of beans to increase creaminess.Pour the pasta (maltagliati, ditalini or tubetti) directly into the pot with the beans.
Add another 2-3 ladles of the beans’ cooking water (the pasta should be covered) and cook over low heat, stirring occasionally.
When the pasta is cooked (about 8-10 minutes), turn off the heat, cover with a lid and let rest for 5 minutes before serving with a drizzle of extra virgin olive oil and a sprinkle of pepper.-
STORAGE
Pasta and beans is also great the next day. Store it in an airtight container in the refrigerator for up to 3 days. Bear in mind that as it cools it will thicken a lot. To reheat, always add a little hot water or vegetable broth to recover the creamy consistency.
VARIATIONS AND TIPS:
Quick Version: To halve the time, use canned borlotti beans (2 cans of 400 g each, drained and rinsed). Add them to the soffritto without soaking or long cooking. Use vegetable broth instead of the beans’ cooking water.
Without Pancetta: For a vegetarian/vegan version, increase the oil and add a pinch of red pepper flakes and the skin of a potato during cooking for a more intense flavor.
Beans: If you prefer, you can replace the borlotti beans and use only cannellini beans for a milder taste. If you use canned beans instead of dried ones, you do not need the overnight soak; they go straight into the soffritto. Being pre-cooked, they will need just about 5 minutes of cooking before adding the pasta to the pot.
In that case prepare about 1/2 liter (about 2 cups) of vegetable broth to use instead of the beans’ cooking water to add during the pasta cooking if it becomes too reduced.
Pasta: You can use short dried pasta or fresh pasta such as maltagliati or pappardelle.
Follow A Tavola con Tea on Instagram https://www.instagram.com/atavolacontea_
To browse more recipes return to the home page
Here are a few examples below
How to make GNOCCHI with gooey cheese
Lean CANNELLONI easy and quick
Can I use only canned beans?
Absolutely yes. Use 2 cans of beans (borlotti or cannellini), drain and rinse them well. The recipe will be ready in about 30 minutes, but you should use vegetable broth instead of the beans’ cooking water.
Is it better to use fresh or dried pasta?
It depends on the region and personal taste. Short dried pasta (ditalini, tubetti) is preferable in this recipe, as it releases starch slowly and keeps its shape. Fresh pasta (maltagliati) absorbs water faster and tends to fall apart.
How can I prevent the soup from becoming too watery or too dry?
The secret is to cook “while watching”. Always check the amount of liquid before adding the pasta: the beans’ cooking water should just cover the beans. Once the pasta is added, if you notice it drying out too quickly, add half a ladle of hot water, but never too much at once.
Is adding tomato paste mandatory?
No, the traditional Neapolitan recipe is often in bianco (without tomato). Adding one tablespoon of tomato paste only gives a slight amber color. You can omit it completely for a lighter version.
