This classic Italian pasta and bean dish is irresistibly good and cheap! Kids especially love it. You can speed up cooking time by preparing beans in a pressure cooker.
Risotto Con Fagioli
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Ingredients
- 1 cup dried kidney beans
- 6 cups water
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 carrot, thinly sliced
- 1 green pepper, chopped
- 2 cups canned stewed tomatoes
- 1 teaspoon salt
- 8 ounces pasta elbows, shells or macaroni
- 3 tablespoons fresh basil, chopped or 1 tablespoon dried basil
Instructions
- Soak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid,leaving just enough to make a gravylike sauce.
- Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes.
- In a separate pot, bring 2 quarts of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve.
Recipe Notes
Nutrition Facts
Risotto Con Fagioli
Amount Per Serving
Calories 279
* Percent Daily Values are based on a 2000 calorie diet.
Calories 279,Fat 6,Perfat 19,Cholesterol 8,Carbo 46,Protein 9,Fiber N/A,Sodium N/A
