Best Dalmatian Beans And Noodles Pasta Fazol Recipes

DALMATIAN BEANS AND NOODLES ("PASTA - FAZOL")

Steps:

• Soak beans overnight. Cook beans in water 20 minutes, remove the beans and wash in cold water.
• Put beans into beef stock and cook for 20 minutes.
• Cut bacon into small cubes, finely mince onion and fry them to soften onion. Add bacon and onion into beans. Season with salt and pepper. Add bay leaf and celery leaves.
• Add macaroni, minced garlic and tomato and cook until all ingredients are soft. At the end add minced parsley leaves.

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)

Steps:

• In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
• Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
• Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
• Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
• Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
• Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

SKILLET GREEN BEANS AND NOODLES

Steps:

• Cook onion and garlic in a skillet sprayed with Pam for 3 minutes.
• Drain the bean liquid into the skiller.
• Add undrained tomatoes, oregan and pepper and bring to boil.
• Cook uncovered over medium heat for 5 minutes.
• Stir in pasta.
• Reduce heat; cover and cook about 12 minutes or until pasta is almost tender.
• Add beans and cook 3 minutes more.

PASTA FAZOOL (PASTA E FAGIOLI)

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

PASTA FAZOOL (PASTA AND BEANS WITH SAUSAGE)

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking pan.
• Cook the pasta until just al dente (do not overcook); drain, do not rinse and immediately toss with 1-2 Tbsp oil to prevent sticking; set aside.
• In a large fry pan, sauté the sausage, ground beef, onion, garlic, dried oregano and thyme, over med-high heat, until the sausage and the ground beef are brown, crumbling with a fork while cooking (about 6-7 minutes).
• Add in the undrained tomatoes, tomato paste and the cayenne pepper; simmer for 5-6 minutes (breaking up tomatoes with the back of a spoon).
• Add in the kidney beans, and heat through.
• Season with salt and pepper.
• Add in the cooked pasta, Parmesan cheese and parsley; toss to combine.
• Transfer the mixture to a prepared baking dish.
• Top with grated cheese.
• Bake for 25 minutes, or until cheese melts and the mixture is hot and bubbly.