Cannellini with Ditalini and Broccoli Florets.
There’s nothing better than having a nice warm and complete dish on the table with the whole family around.
Cannellini beans are typical Italian legumes widely used in traditional cuisine, especially in the Tuscany region and central Italy in general. Today I show them to you accompanied by broccoli florets to make this dish even more complete and inviting.
Once, beans were considered the “meat” of the poor, as they are very nutritious.
I will first show you the traditional cooking in a pressure cooker and then with the Bimby.
I’ve thought of these recipes for you:
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow fire, Pressure cooker, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.54 (Kcal)
- Carbohydrates 55.79 (g) of which sugars 5.84 (g)
- Proteins 15.91 (g)
- Fat 7.28 (g) of which saturated 1.11 (g)of which unsaturated 0.53 (g)
- Fibers 11.57 (g)
- Sodium 928.32 (mg)
Indicative values for a portion of 325 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
Let’s go shopping
- 7 oz cannellini beans (dry)
- 7 oz pasta (ditalini)
- 1 cup onion
- 1 cup carrots
- 2 stalks celery
- 2 tomatoes
- 10.5 oz broccoli (florets)
- 2 tbsp extra virgin olive oil
- 1 chili pepper (optional)
- to taste salt
- to taste basil
- 5 oz potatoes
Tools
What we need to make the beans
- Pressure Cooker or The Bimby
- Immersion Blender
- Bowl
Preparation: Cannellini with Ditalini and Broccoli Florets
Cooking in a pressure cooker. If you choose canned beans, skip this option and go directly to the mirepoix.
Soak the beans in 1 liter of water for at least 12 hours
After 12 hours, peel and wash the vegetables.
Add more water to cover the beans by at least twice.
Add whole: half the onion, carrots, and celery. Then all the potatoes and tomatoes, all these vegetables must be whole,
Close the pressure cooker and set to medium heat.
Once it starts whistling, count 20 minutes, then you can turn it off.
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In the meantime, wash and cut the broccoli into florets,
Place a pot with water and salt on the stove, bring to a boil, then add the broccoli and cook for about 10 minutes.
Remove them with a slotted spoon and set aside the cooking water,
After 20 minutes, let the pot vent, and remove the drained vegetables, and blend them to obtain a cream that you will add to the pot just before serving the dish
With the rest of the onion, carrot, and celery, make a fine mirepoix, transfer it to a pot,
and sauté it with the 2 tablespoons of oil for about 2 or 3 minutes.
Add the beans and if necessary, extend with the broccoli cooking water.
Cook the pasta, and 1 minute before turning off the heat, add:
The blended vegetables, and the broccoli florets, mix well, adjust salt and chili pepper to taste, and serve
Here are the Cannellini Beans with Ditalini and Broccoli Florets ready
Soak the beans in 1 liter of water for at least 12 hours, once the time has passed, 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
The cooking time may vary depending on the dryness of the bean, which is why I don’t describe it.
When the beans are cooked, drain them aside, and transfer the cooking water to another container
If you opt for canned beans you can skip this instruction and proceed as follows.
I remind you that 200 g of dry beans is equivalent to 600 g of drained canned beans.
Transfer the coarsely chopped onion, carrot, and celery to the bowl and chop for 5 sec. speed 7
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 5 sec speed 5.
Cut the broccoli into florets and place them in the Varoma.
Pour 700 g of water that we had previously set aside into the bowl, close the lid, and place the Varoma on top.
Cook for 10 min at 212°F speed 1
Carefully lift the Varoma, open the bowl and pour the pasta and 1 teaspoon of salt.
Close with the lid and Varoma and
Cook for the time indicated on the package at 212°F speed 1.
At this point, remove the Varoma, add the rest of the boiled beans, and the broccoli, and cook 1 min. at 212°F spoon speed.
If you want you can add chili pepper to taste, and serve, here are the Cannellini Beans with Ditalini and Broccoli Florets cooked with Bimby TM6
storage
Cannellini with Ditalini and Broccoli Florets.
You can store this dish in the fridge for up to 3 days.
If you don’t cook the pasta, you can freeze the beans alone and keep them in the freezer for up to 6 months
