SPAGHETTI WITH KIDNEY BEANS RECIPES
TOMATO AND KIDNEY BEAN PASTA WITH BASIL RECIPE | EAT ...
The Tomato and Kidney Bean Pasta with Basil recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 35 minutes
Yield 4
Number Of Ingredients 13
Steps:
- For the sauce: Peel the onions and garlic and chop. Rinse the pepper, cut in half, remove the stem and seeds and chop.
- Heat the olive oil and butter in a saucepan and sauté the pepper, onions and garlic, stirring. Add the chopped tomatoes, kidney beans and oregano, season with salt and pepper and bring to a boil. Cook over medium heat for 15 minutes.
- For the pasta: Cook the pasta in boiling salted water until al dente.
- Rinse the basil, shake dry and thinly slice. Add the drained pasta and basil to the sauce and season with salt and pepper. Distribute among serving plates and garnish with plucked basil leaves.
Nutrition Facts : Calories 427.6 kcal, FatContent 18.89 g, SaturatedFatContent 3.76 g, ProteinContent 12.74 g, CarbohydrateContent 55.81 g, SugarContent 0 g, CholesterolContent 7.63 mg
PASTA E FAGIOLI (PASTA AND BEANS) | VILLA SENTIERI
The difference in taste and texture between home-cooked beans and canned beans is dramatic. I recommend cooking either red or white kidney beans using the Cannellini alla Toscana recipe. While I always keep canned beans on hand for emergencies, my freezer is also always stocked with a variety of cooked beans. Whenever I make Cannellini alla Toscana, I freeze leftover beans in portions of 1 ½ cups of beans covered in whatever cooking liquid is left. I never discard any of the cooking liquid. Ideally, you should have enough cooking liquid to cover the beans for the first part of the cooking, before adding the pasta and some pasta-cooking liquid. If you are using canned beans, two 15 oz. cans of beans is the right amount. Do not discard the liquid in the can. It will help to thicken the sauce.
Provided by Gary
Categories Pasta, Noodles, and Sauces
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 people
Number Of Ingredients 11
Steps:
- Combine the beans and their liquid, onion, basil, and red pepper, and freshly ground black pepper to taste in a heavy-bottomed pot large enough to contain the cooked pasta and beans. If the bean cooking liquid and wine does not cover the beans, add water to just cover.
- Simmer, partially covered approximately twenty minutes. Taste for salt after about 10 minutes. Remember that the pasta will be well salted and you will be adding Parmigiano so best not to over-salt at this point.
- Meanwhile, bruise the garlic with the side of a knife.
- Sauté the garlic in the olive oil very slowly until browned. Garlic should be quite brown but not burnt which would make it bitter. Remove and discard garlic. Reserve the garlic-flavored oil.
- Cook pasta in 4 quarts of abundantly salted water. The pasta will finish cooking with the beans, so there should still be a small core of hard pasta in the center.
- Just before draining the pasta, scoop out and reserve about two cups of the pasta cooking liquid.
- If you will not be serving the pasta e fagioli in the cooking pot, pour some of the cooking water into the serving bowl to warm it while you finish cooking the pasta and beans.
- Drain the pasta but leave some water clinging. That is, there is no need to shake the colander. Add the pasta to the bean mixture. Stir to combine. Add the garlic oil. Mix well.
- Cover tightly and cook over very low heat for approximately 10-15 minutes stirring occasionally until the pasta is cooked through but still ad dente. Add a little of the reserved pasta water from time to time if needed. When the pasta is finished there should be just enough water remaining to create a sauce.
- Off the heat, stir in the Parmigiano Reggiano.
- The combination of the cheese and the starch from both the bean cooking liquid and the pasta cooking liquid should create a glossy sauce.
- You might want to stir in an extra tablespoon or two of extra virgin olive oil both for the flavor and to help emulsify the sauce. Taste and adjust salt and pepper if needed.
- If not serving the pasta in the cooking pot, drain and dry the warmed serving bowl and pour in the pasta.
- Serve the pasta e fagioli with additional freshly grated Parmigiano Reggiano cheese and crushed red pepper.
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