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Pasta and beans ili pasta beans it’s delicious and very a simple dish that originates from Italy, which is prepared with a few affordable ingredients.
It is not known where it was first cooked, but it is certainly about eating the poor which eventually spread to the whole world. As the name suggests, they are the center of attention testin and beans. So even though every household in Italy has its own recipe for the perfect bean paste, Italians follow some basic rules.
Pasta and beans more often prepared from White beans ili colorful , which is best cooked independently. Of course, this dish can also be made with canned beans, and when it comes to pasta, they are the most widely used. fingering or small macaroni. But if you don’t have that type on hand, no problem. Italians know how to pour all the leftover dry pasta onto a dish towel, so they pound them with a meat hammer and chop them like this.
Ingredients:
- 500 g of cooked beans
- 300 g of dry pasta
- 100 g of bacon
- 3-4 canned tomatoes
- 2-3 garlic cloves
- 1-2 l vegetable broth
- a little olive oil
- sprig of fresh rosemary
- with and pepper to taste
- grated cheese to taste
preparation:
1. Soak the beans already before cooking, drain the water and put it to cook the next day in the usual way. You can add a few cloves of garlic and a little fresh parsley to the beans for a better flavor.
Salt the beans only at the end of cooking.
2. In a large pot olive oil Sauté the finely chopped bacon until a nice brownish color is obtained. Then add the peeled garlic cloves (in a chunk) and rosemary and fry for a minute or two.
3. Put in the pot crushed canned tomatoes, Mix everything well and fry for a few minutes.
4. Add the cooked beans to the plate, mix well and fry for a minute or two to taste.
5. Then add dry pasta and Gradually pour the broth into the pot. The liquid should be about 5 inches above the other ingredients in the pot as the pasta will drink a lot of water during cooking.
6. Watch the plate and stir regularly because the pasta could stick to the bottom of the pot. Add more water or broth if you notice that the food is too dry.
7. If you have spilled too much broth, squeeze part of the beans with a potato masher and thicken the entire dish. Add salt and pepper to taste.
8. Serve the hot plate with a slice of bread. Optional fažol mail you can also serve a little grated cheese.
Nice!
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