Pasta with beans is an old traditional Italian recipe from Lombardy, originating from the region of Lombardy. The recipe for this fantastic comfort food has many variations, and it is made with simple seasonal ingredients. It can be made with anything from pork to mussels.
Ingredients for 6 people
500 gr Fresh Pasta
- 400 gr of dried beans or 400gr of fresh beans or canned beans
- 1 large onion
- 1 large carrot
- 2 celery stalks
- 150/200 gr of pork rind, washed and cut into pieces
- 1 garlic clove
- ½ bay leaves
- Salt and pepper to taste
- RawPasta extra virgin olive oil to taste
If you are using dried beans, place them in a bowl with warm water and let them soak for at least 12 hours, then boil them in a pot of water with a pinch of salt on a low flame. If you are using fresh beans, place them in a pot with water and bring them to a boil, they should be cooked in half an hour from when the water starts boiling. Place the chopped onion, carrot, and celery in a pan with some olive oil and cook until softened. Add the garlic and pork rind as well as salt and pepper.
Drain the beans and keep some of the water they cooked in. Add the beans to the pan and cook until amalgamated. Remove half of the beans from the pan and place them in a bowl with some of the water they cooked in, blend together. Put this sauce back into the pan and add the bay leaves. Bring this mixture to a boil and add the fresh pasta with some of the cooking water from the beans if necessary. Stir when necessary until the pasta is cooked. Serve by adding some pepper and extra virgin olive oil.
Your ‘pasta fresca’ with beans is ready to be eaten!
Ditalini with beans Rawpasta