PASTA WITH RED BEANS AKA PASTA & RED FAZOOL

A “poor” first course, very simple to prepare but very tasty and very rich in nutritional benefits that come from the combination of pasta and legumes.

This makes it a complete and well-balanced recipe, also ideal to be eaten as a single dish because it provides carbohydrates, protein and fiber.

Why you will like this recipe

• Quick and easy: ready in about 40 minutes.
• Healthy and nutritious: packed with fiber, protein and healthy carbohydrates.
• Economical: uses pantry staples to create a satiating and flavorful dish.

Pasta with red beans is the ultimate comfort food, offering warmth, simplicity and the taste of authentic Italian cuisine. Perfect for any season, this recipe is a must try!

SERVINGS:4

Cooking Time: Approximately 40 minutes

Preparation Time: 10 minutes (chopping and prepping ingredients)

Cooking Time: 30 minutes:

20 minutes to cook the beans and vegetables.

10 minutes to cook the pasta in the bean mixture.

Total time to prepare and cook the dish: 40 minutes.

INGREDIENTS:

• 12 oz (about 1 ½ cups) red beans (canned or pre-cooked)
• 8.5 oz (about 2 cups) ditalini or tubettini pasta
• 1.75 oz (about ⅓ cup) onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, peeled
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• Coarse salt, to taste
• Black pepper, to taste
• Boiling water (as needed)

METHOD:

Step 1: Prepare the flavorings

1. Peel and cut the garlic, onion, carrot, and celery into small, even pieces.
2. Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat.
3. Add the prepared vegetables and saute until softened and fragrant, about 5 minutes.

Step 2: Cook the beans

1. Stir in the red beans, then pour in enough boiling water to completely cover the mixture.
2. Add a bay leaf and a pinch of coarse salt. Simmer gently for 20 minutes so that the flavors blend.
3. When cooked, remove and discard the garlic clove.

Step 3: Blend to achieve creaminess

1. Transfer a few tablespoons of cooked beans to a blender or food processor.
2. Blend until a creamy puree is obtained.
3. Return the bean puree to the pot and stir well to blend everything together.

Step 4: Cook the pasta

1. Add the pasta directly to the pot with the bean and vegetable mixture.
2. Cover with more boiling water, if necessary, to ensure even cooking of the pasta.
3. Simmer until pasta is al dente, stirring occasionally.

Step 5: Season and serve

1. Season the sauce with black pepper and salt, if necessary.
2. Serve hot, garnished with a drizzle of olive oil or freshly grated Parmigiano cheese (optional).

Tips for perfect pasta and beans

1. Use high quality olive oil: The simplicity of this dish makes quality ingredients essential. Choose a flavorful extra virgin olive oil.
2. Texture tip: Blending some of the beans will result in a creamy texture while keeping the dish hearty.
3. Pasta substitutions: If you cannot find ditalini or tubettini, use small pasta shapes such as elbow macaroni or conchiglie.
4. Make the dish vegetarian: Use vegetable broth instead of water for greater depth of flavor.
5. Customize the seasoning: Add a sprinkle of crushed red pepper to increase the heat or fresh herbs such as parsley to give it more vibrancy.

Nutritional Information (Per Serving)