Preparation

• Prepare the beans following the procedure described in cooking beans in a pressure cooker | basic recipe or, if you already have them in the freezer, thaw them.

  Alternatively, you can use ready-to-eat packaged beans.
  Remember to rinse them well under running water: canned legumes often contain additives, salt and sometimes sugar [always read the label].
  Among packaging types, glass containers are preferable to tins [glass does not release substances into the contents].

  

• Pour the cooked beans into a saucepan, add 3.4 fl oz of water and bring to a boil.
  Add:
  – a vegetable bouillon cube;
  – a couple of tablespoons of tomato sauce.
  Blend until you obtain a smooth cream.
  Add another 3.4 fl oz of water.
  Cook with lid on [preferably glass] for 10 minutes, stirring occasionally.
  Adjust salt to taste.

• For brothy pasta dishes, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the prepared brothy sauce; this way the starch released by the pasta into the cooking water is removed.
  In another pot cook the pasta al dente, rinse it briefly under running water to reduce surface starch and drain it.
  While the pasta cooks, bring the beans back to a boil.
  Cooked beans reduced to a cream tend to thicken as they cool.
  To bring them back to the right consistency, add water as needed and bring to a boil again.
  Pour the pasta into the saucepan with the beans and stir well to combine the flavors.

  Serve in the simplest version or try fragrant variations with spices and aromatic herbs: red chili, rosemary, sage or thyme.

  Plate.
  Grind the pepper and drizzle with a little extra virgin olive oil.

  Your creamy pasta and beans is ready.

  Enjoy your meal!

  

• It is a complete dish; add your portion of vegetables to compose a balanced meal or single plate that helps keep blood sugar stable.