For most Americans this recipe will come as a real surprise. Never in the United States do we combine pasta with any type of beans. In fact, many would consider this an unusual combination. Although it may be quite foreign stateside, this recipe is considered very traditional in Italy.
Pasta with beans has been served for hundreds of years and is thought of as a rural dish. This particular dish is one that would have been enjoyed by farmers after working in the vineyards or by rural families in the hills of the Chianti region. It is a great option for those in rural areas because it fills one up and offers nutrition for the next day’s work. Though it may seem totally foreign we highly recommend this dish for something unique to try at dinner!
What You’ll Need
- 4 cups Ditaloni Rigati Pasta
- Salt and black pepper to taste
- 1 cup dried Borlotti beans
- 2 cups tomato puree
- 1 cup raw ham
- 2.8 oz lard
- 1/2 white onion
- 1/4 cup celery
- ¼ carrots
- 1 clove of garlic
- 3 sprigs rosemary
- Olive oil to taste
What You’ll Do
- Allow your dry beans to soak in water overnight
- The following day, rinse them and transfer to a pot.
- Add bay leaves to your pot and boil the beans for about 80 minutes
- Clean and chop finely all of your vegetables
- Cut your ham and lard into thin strips and set aside
- Add oil to a saucepan and let simmer before adding your chopped vegetables and garlic clove
- Fry for about five minutes before adding ham and lard
- Add your boiled beans to the mixture after several minutes
- Add a ladle of the bean water to continue cooking
- Add the tomato puree to the pan and continue simmering for 20 minutes
- Separate 2 ladles of the mixture and place into a separate container
- Blend these two ladles in a blender
- Add your pasta directly to the pot and cover
- Allow to cook on medium heat while stirring occasionally
- When the pasta is halfway softened, add the blended mixture to the pot
- Add your chopped rosemary and continue cooking for several minutes
- Remove from heat and season to taste!