Mixed Pasta with Black-Eyed Peas

Creamy and delicious vegan recipe. It’s a typical Tuscan dish, either as a soup or a less brothy side dish or as a stew
A wonderful comfort food from grandmothers but still relevant today for those who care about health and fitness.
Black-eyed peas have numerous properties.
Numerous studies have confirmed that a modest amount of beans, consumed regularly, can help prevent and treat several degenerative diseases such as diabetes, increased cholesterol levels, hypertension, and various types of cancer.
Their consumption can thus help prevent binge eating and hunger attacks, providing the body with a constant supply of energy;
They are gut-friendly: beans contain both soluble and insoluble fibers, thus having a double effect on bowel function.

These recipes are made for you:

Difficulty: Very easy
Cost: Very cheap
Rest time: 8 Hours
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Tuscany
Seasonality: Autumn, Winter

322.90 Kcal

calories per serving

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Energy 322.90 (Kcal)
Carbohydrates 31.15 (g) of which sugars 5.58 (g)
Proteins 8.09 (g)
Fat 19.63 (g) of which saturated 3.22 (g)of which unsaturated 5.38 (g)
Fibers 6.51 (g)
Sodium 359.53 (mg)

Indicative values for a portion of 250 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

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1 cup oz black-eyed peas
2 leaves bay leaves
2 leaves sage
1 onion (medium)
1 clove garlic
4 tablespoons extra virgin olive oil
18 oz oz canned tomatoes (or chopped)
2 teaspoons stock cube (vegetable)
7 oz oz mixed pasta
to taste salt
to taste chili pepper (if you like, I have my preserve click)

Mixed Pasta with Black-Eyed Peas

Tools

What we need to prepare

1 Pot large
1 Knife

Steps

To prepare

You need to soak the beans the night before.
After soaking, I don’t change the water because I don’t use baking soda, but if you want to use it, you must change the water.
Put the soaked beans in a pot with water and bay leaves.
Cook in a regular pot for about 1.5 hours or in a pressure cooker for 20 minutes from the start of the whistle.
After cooking, drain the beans, but don’t throw away the water as it’s rich in minerals and you can cook the pasta in it.
In a second pot, put the oil, sage leaves, garlic in its peel, and chopped onion.
Sauté gently until the onion turns golden.
Then remove the garlic and pour the chopped or canned tomatoes into the pot, breaking them up with a wooden spoon.
Stir and incorporate 3/4 of the beans and the stock cube.
Cook for about 15 minutes on low heat.
While the beans are cooking, take the beans you set aside and blend them with an immersion blender, and add them to the rest of the beans just before turning off the heat.
Meanwhile, cook the pasta in the bean cooking water, preferably without adding more water, because at the end of cooking you will combine the previously cooked black-eyed peas and the cream of the beans you blended.
Mix and season with a drizzle of extra virgin olive oil.
Mixed Pasta with Black-Eyed Peas is ready.