RECIPES FOR FAVA BEANS ITALIAN RECIPES

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SAUSAGE AND RED BEAN STEW RECIPE - FOOD.COM



Sausage and Red Bean Stew Recipe - Food.com image

Hearty, delicious and quick. Yes, this does use several canned products and also gets a head start with prepared soup. But there are times, at least in my home, when speed and convenience must take precedence. This recipe originated from Honeysuckle White so, of course, it calls for Italian turkey sausage. I have made it with turkey sausage and with regular Italian sausage--it is good either way. Also, feel free to substitute beans according to preference or what is on hand. I often use cannellini beans rather than red kidney beans.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Italian turkey sausage link (sweet or hot)
1 teaspoon cayenne pepper
1/4 onion, minced
2 (15 ounce) cans kidney beans
1 (15 ounce) can pinto beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can minestrone soup (I use 19 ounce can of Progresso brand)

Steps:

  • Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
  • Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
  • Drain well, add remaining ingredients and stir.
  • Simmer for 10-15 minutes.

Nutrition Facts : Calories 378.6, FatContent 8.8, SaturatedFatContent 0.5, CholesterolContent 40, SodiumContent 1315.2, CarbohydrateContent 49.2, FiberContent 15.8, SugarContent 7.8, ProteinContent 27

PASTA E FAGIOLI RECIPE - NYT COOKING



Pasta e Fagioli Recipe - NYT Cooking image

This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.

Provided by Martha Rose Shulman

Total Time 1 hours 50 minutes

Yield 8 servings

Number Of Ingredients 14

1 recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
1 1/2 teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
Pinch of sugar
Salt and freshly ground pepper
1 tablespoon tomato paste
1 small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
6 ounces elbow macaroni or small shells (1 cup)
2 to 3 tablespoons chopped fresh parsley
2 ounces Parmesan cheese, grated (1/2 cup), optional

Steps:

  • Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
  • Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
  • Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
  • 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

Nutrition Facts : @context http//schema.org, Calories 92, UnsaturatedFatContent 2 grams, CarbohydrateContent 16 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 322 milligrams, SugarContent 4 grams

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