The Pasta and Beans is a traditional Venetian recipe (and not only), present throughout the region with different variations depending on the area. A hearty and tasty first course, perfect for cold days, not just in winter. Great to enjoy after a day spent in the mountains in the open air.
SEASONALITY of dry borlotti beans: all year round.
RECIPES comfort food soups
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Veneto
- Seasonality: Autumn, Winter, and Spring
- Energy 229.76 (Kcal)
- Carbohydrates 30.45 (g) of which sugars 3.10 (g)
- Proteins 7.77 (g)
- Fat 8.95 (g) of which saturated 2.90 (g)of which unsaturated 5.86 (g)
- Fibers 5.37 (g)
- Sodium 567.03 (mg)
Indicative values for a portion of 403 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
Pasta and Beans
- 10.5 oz dry beans (borlotti from Lamon)
- 6.3 cups water
- 2 leaves bay (dry)
- 2 cloves garlic (peeled and cored)
- 1.8 oz lard (or bacon)
- 1 carrot
- 1 leek (or onion)
- 1 stalk Celery
- 1 sprig rosemary
- to taste salt
- 7 oz pasta (small cubes or broken tagliatelle)
- 2 leaves sage
- 2 tbsp tomato paste
- to taste pepper
Tools
- Pressure Cooker
- Glass for immersion blender
- Immersion Blender
Pasta and Beans
SOAK
Leave the dry beans to soak in cold water for at least 12 hours (overnight) or even for 48 hours (2 days), changing the water a few times.
PREPARATION
Cook the beans
Drain the soaked beans and transfer them to the pressure cooker (or a steel or earthenware pot) with a liter and a half of water, a clove of garlic, and the bay leaves. Cook on low heat for about 20 minutes from the whistle (or 60 minutes from boiling if in a traditional pot), turn off the heat and leave the beans inside.
Prepare the sauté
Meanwhile, chop the lard, a clove of garlic, the carrot, the leek, the celery, and the rosemary. Place everything to brown in a pan.
Pour half of the cooked borlotti with a ladle of water into a suitable container to blend them with the mixer (for quicker results, you can directly insert the immersion minipimer into the pressure cooker and puree about half of the beans).
Add to the beans and their water, the sauté of aromas and vegetables, and a little tomato paste (optional). Bring the pasta and beans back to a boil, season with salt.
Add the dry pasta (or fresh egg pasta) and cook.
Serve the pasta and beans with a drizzle of extra virgin olive oil and freshly ground pepper.
VARIANTS
For a thicker consistency of the pasta and beans, add a potato to the cooking of the beans, to be blended before adding the pasta.
For a lighter version: use extra virgin olive oil instead of lard and/or bacon.
In the past, pork rind (or cotica) was used instead of lard, which must be previously boiled in water for 5 minutes before being drained and scraped.
CURIOSITY
Dry beans double their weight after soaking.
