Beans. Great for your health, rich in proteins and very gut-friendly, yes ; but unappealing. No kid has ever rushed to the dinner table when hearing that beans were on the menu, right ?
That’s because most people don’t treat beans the way they should. And what is this way ? Well, the only one there is : the Italian way ! More precisely here, the Neapolitan way, as this recipe has many variations depending on the location and available ingredients.
It always contains two main stars, though : short pasta and white beans, kept cozy in a warm, creamy broth flavoured by veggies and, optionally, a small amount of cured meat. This is really my favourite type of cooking : slow and easy, with delicate flavours ; humble food, but quality ingredients.
In Napoli, it is typical to include a bit of tomato and pancetta. But you could definitely make a white version, or use guanciale instead of pancetta, or even no meat at all !
Whichever option you choose, this soupy pasta is as nourishing and healthy as it is comforting -just like its pasta e piselli cousin. The flavours are delicate, with an umami-feel brought abought by our tomato and Parmiagiano friends.
Pasta e Fagioli from Napoli – Recipe
Ingredients – Advice & key points
I usually go to Eataly to get the produce I need. If you don’t have one near your location, you can find fresh produce like parmigiano at your local Italian deli, maybe even your pasta. For pasta, if not available there, you should be able to order it online quite easily. Funnily enough, I find my Ditalini pasta in African produce stores, because it is also commonly used in Tunisian cooking.
- Pasta :
- Try to find ditalini or tubetti or pasta if you can, which are cut in short tubes.
- Don’t worry if you can’t find it, as any short pasta will do.
- Beans :
- I use white beans that I’ve soaked overnight.
- Ideally, you want to use Borlotti beans, but any type will do.
- Important : If making a large batch, when you know you won’t eat it all, remove the excess amount from the pot (and store it away) before adding pasta.
- Why ? Because reheated pasta & fagioli won’t be as good -the pasta won’t be al dente.
- This way, when you reheat your fagioli base leftovers, simply add a bit water if needed and cook the matching amount of pasta straight into it !
- Want to make it vegetarian ? Simply remove the pancetta and replace the water with vegetables stock.
Cooking your pasta
- Pasta :
- This is one of the very, very few authentic “one pot” pasta dishes ! Yes, everything cooks quickly plus there’s almost no dishes to wash. Dream life.
- Don’t forget to stir twice or thrice once you add your pasta, else it will stick to the bottom of the pot.
- You can start tasting 2 minutes before the theoretical end time, so that you get perfect al dente pasta.
Now come and cook !
Pasta e Fagioli from Napoli
Description
Rustic Italian cooking at its finest ; pasta and beans, with a few veggies and a teeny bit of pancetta. A humble dish that one should not understimate ; its delicate, umami flavours and addictive creamy texture will make you beg for more.
Ingredients
Instructions
-
The day before
Soak your beans overnight in cold water (3 times of the beans' volume).
-
D-Day : Prep your ingredients
Make your soffrito : thinly mice your onion, your carrot and your celery.
Peel your garlic.
Thinly dice your pancetta.
Grate your parmigiano.
-
Let's cook !
Add your olive oil to a Dutch oven or a medium-sized pot.
Bring it to medium heat, then add your sofritto with 1/3 of the salt amount.
Add the garlic (whole) and rosemary sprigs. Let it infuse 4 minutes without coloring.
Add the pancetta. Cook 7 minutes, until some fat has rendered. Remove the rosemary and garlic.
Add your beans, passata, water and the rest of your salt. Let it simmer on a very low heat for about 1h.
-
Finish it !
Taste your beans ; if they're tender, put 1/4 of the beans mixture in a bowl and blend it with a hand mixer.
Add it back to the pot, and bring to a boil again.
Add ditalinis and cook according to package instructions, around 9 to 10 minutes.
Turn off the heat. Serve, then sprinkle your Parmigiano and black pepper to taste.
Et voilà !! You're done !