Fresh or dried pasta and beans: the original recipe of pasta and beans with specific indications both for those who use fresh beans and for those who prepare it with dried or canned beans.
Pasta and beans: fresh, dried or canned?
The ideal would be to preparepasta with fresh beans, however, if it's not a harvest period, you can settle fordried beans.
Dried beans aredehydrated, so you will have to soak them for about 8 hours before trying your hand at the preparation. By soaking in dry beans, they will increase in volume because they re-hydrate and can thus be used likefresh beans.
What about canned beans?
I strongly advise against them. Canned beans can becomfortablebut preparing a pasta with canned beans should be the last resort! Canned beans are likely to be excessively high in sodium and are sometimes enriched with glutamate and other food additives. If you really don't have a choice, first use them for yoursrecipes, rinse them in plenty of water to allow them to lose sodium.
What do you need to make pasta and beans?
In addition to the ingredients listed below, you will need some cooking utensils such as:
- Crescent moon
- Garlic crushers
- Casserole for cooking beans
- Large pan for sautéing
While the crescent can be replaced with a high-blade knife) to make a very fine mince), the garlic press is more difficult to replace. You can replace it with a cheese grater but the garlic clove, being small, becomes difficult to handle.
A garlic press is easily found in kitchen utensils stores. On Amazon, a professional garlic press, completely made of steel and dishwasher safe, can be bought with 12.99 euros and free shipping costs. It is the one shown in the photo below. For all information on the product, I refer you to the official amazon page: professional garlic press.
Also on Amazon, there are cheaper ones (even with less than 5 euros! I reported this because it is more robust and reliable and tested in first person :))
Fresh pasta and beans, the recipe
As stated, this recipe can be prepared with fresh or dried beans, after hydration by soaking in plenty of water for at least 8 hours.
I propose theoriginal recipe of Venetian pasta and beans. This is pasta and beans with bacon or bacon. If you prefer a vegetarian version, just omit this ingredient. Here are the doses for 4 people:
- 600 g of fresh beans
- 100 g of sliced lard
- 1 onion
- 1 clove of garlic
- 1 sprig of rosemary
- 4 sage leaves
- 2 sticks of celery
- 200 gr of fresh pasta such as fettucce
- salt,just enough
- fresh ground pepper,just enough
- dried hot pepper (optional)
- extra virgin olive oil, just enough
First you docook the beansin water flavored with garlic and sage. How to do?
Fill a saucepan with water, add the crushed garlic clove, beans and sage leaves. Bring to a light boil and cook for an hour, before turning off, check that the beans are soft.
With a crescent, make a mince of lard (or bacon) and the needles of rosemary. Cut the celery stalks into cubes. Fry this mixture in a pan where you have heated some oil. Also add the chopped onion and celery.
When fried, add 2/3 of the beans and 1.5 liters of their cooking water that you have previously filtered through a very narrow mesh sieve. Bring to a boil, season with salt and add pepper. From boiling, allow 20 minutes.
Meanwhile, blend the remaining 1/3 of the beans.
Add the fresh pasta to the pan and let it cook for 2 minutes. Turn off, add the blended beans and mix to mix everything.
Which beans to use in this pasta and beans recipe?
There are many types of beans, which variety to use to prepare pasta? In this recipe I suggest you use i Lemon PGI beans.
Lemon beans lend themselves well to a large number of recipes, including bean soup. For instructions: bean soup, recipe