Pasta with black beans
The most classic of the first courses prepared with a type of beans that I love, this is pasta and black beans. Cooked with a few simple ingredients, pasta and beans is an "evergreen" dish that is always delicious and appreciated. Its origins are very ancient, it is said, for example, that Cicero was very fond of it. Today there are countless recipes that the Italian tradition offers us present in practically all regions, from the north to the south of the peninsula (including the islands), prepared according to the dictates of two main "schools of thought" beyond the techniques and the type of ingredients used to complete them: those who boil the pasta separately in salted water and then add it to legumes and those who, Like me, puts it to boil together with the beans. Another difference that is often noticed between the different preparations is the final consistency of the dish, those who prefer it brothy or those who, like myself, dry and with a touch of spiciness that gives it the right panache and makes it even more appetizing.
Ingredients
240 g of pasta200 g of dried black beans5 cherry tomatoes A small red onion A carrotA clove of garlicExtra virgin olive oil
Preparation
Soak the beans overnight. Blanch the cherry tomatoes, peel them and cut them into quarters. Heat a drizzle of oil in a pan, add a chopped mixture made with onion, carrot, garlic, chilli pepper and fry for a few minutes. Pour in the cherry tomatoes and beans, cover with water, season with salt and cook over low heat and covered for an hour, stirring occasionally. Add the pasta and cook for the pasta time, topping up the water as it is absorbed. Serve by pouring a drizzle of raw oil directly onto the plates.
The most classic of the first courses prepared with a type of beans that I love, this is pasta and black beans. Cooked with a few simple ingredients, pasta and beans is an "evergreen" dish that is always delicious and appreciated. Its origins are very ancient, it is said, for example, that Cicero was very fond of it. Today there are countless recipes that the Italian tradition offers us present in practically all regions, from the north to the south of the peninsula (including the islands), prepared according to the dictates of two main "schools of thought" beyond the techniques and the type of ingredients used to complete them: those who boil the pasta separately in salted water and then add it to legumes and those who, Like me, puts it to boil together with the beans. Another difference that is often noticed between the different preparations is the final consistency of the dish, those who prefer it brothy or those who, like myself, dry and with a touch of spiciness that gives it the right panache and makes it even more appetizing.
Ingredients
240 g of pasta
200 g of dried black beans
5 cherry tomatoes
A small red onion
A carrot
A clove of garlic
Extra virgin olive oil
Preparation
Soak the beans overnight. Blanch the cherry tomatoes, peel them and cut them into quarters. Heat a drizzle of oil in a pan, add a chopped mixture made with onion, carrot, garlic, chilli pepper and fry for a few minutes. Pour in the cherry tomatoes and beans, cover with water, season with salt and cook over low heat and covered for an hour, stirring occasionally. Add the pasta and cook for the pasta time, topping up the water as it is absorbed. Serve by pouring a drizzle of raw oil directly onto the plates.
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