It’s been a while since I’ve posted anything, but that doesn’t mean that I haven’t been trying different recipes. Last summer I made some wonderful meals using veggies from my garden and the Farmer’s Market. When the gardening started to wind down, something happened to my cooking abilities. Everything I made seemed to flop so I went through a period of not cooking much at all.
Finally, I had a renewed cooking bug from a gift for Christmas- a box of Rancho Gordo beans which included the cookbook “The Rancho Gordo Heirloom Bean Guide”. This book has a lot of information about the beans and how to grow them. It also focuses on 30 heirloom beans with information of the place of origin and what the flavor, texture etc. and of course a recipe for each bean is included.
The first recipe I choose to try was the Pasta E Fagioli with the cranberry bean. The introduction talks about the version not sitting well with an Italian Grandmother and my version is much different than the book’s version so it really won’t sit well with an Italian Grandmother. I left out the pancetta, rosemary sprig and most of the broth. I also used less pasta, but my version was very good. Even my husband liked it as a side dish to his pork chop. I think it was great as a main meal- skip the meat!
My Version of Pasta E Fagioli
3 C. cooked cranberry beans and their broth
1 T. (or so) olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 large carrot, peeled and chopped
6-8 oz. fresh green beans, rinsed, trimmed and cut to about 1”
1 garlic clove, minced
1 T. tomato paste
1 tsp. dried rosemary or thyme
Salt and pepper
Pasta, amount is your preference
Grated hard cheese, I like Asiago
Parsley for garnish
3 C. cooked cranberry beans and their broth
1 T. (or so) olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 large carrot, peeled and chopped
6-8 oz. fresh green beans, rinsed, trimmed and cut to about 1”
1 garlic clove, minced
1 T. tomato paste
1 tsp. dried rosemary or thyme
Salt and pepper
Pasta, amount is your preference
Grated hard cheese, I like Asiago
Parsley for garnish
In a skillet over medium heat, warm olive oil and then add onion, celery, carrot and garlic. Cook until onions are translucent. Next add tomato paste, dried herb, salt and pepper. Cook until the tomato paste darkens a little and the herbs “wake up” Add green beans and bean broth to cover vegetables. Bring to a boil and reduce to a simmer until the carrots and green beans are cooked.
While the vegetables are cooking, bring a pot of water to a boil and cook the pasta until al dente.
When the carrots are cooked, add the pasta and beans. Cook until beans are warmed and flavors mingle. Taste and adjust seasonings. Sprinkle with grated cheese and it is ready to eat.
With the beans already cooked, it is a pretty quick and easy dinner!
Minnesota Food Lover 