How To make Pasta with Shell Beans & Greens
Ingredients
1
pound
cranberry beans, in pods OR 1 c cooked, dried beans
1
each
bay leaf
6
each
sage leaves OR 1/2 ts dried sage
5
tablespoon
oil, fruity olive
4
each
garlic, cloves
1
each
carrot, finely diced
1
salt
2
pound
greens, such as mustard, kale, turnip or a mixture
1
each
onion, red, finely diced
3
red pepper flakes, pinches
12
oz
penne, ziti, or shell pasta
1
pepper, freshly ground
Directions:
Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid.
Remove tough stems of the greens; roughly chop leaves. Heat 2 tb of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.
When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.
How To make Pasta with Shell Beans & Greens's Videos
Spaghetti with Rapini and Cannellini Beans
Spaghetti with rapini and cannellini beans is a standout dish and easy to make. While rapini is known to have a bitter taste, that’s what makes it so good. Pairing it with the right ingredients can make this dark leafy green vegetable your new favourite choice. I love the bitterness, but it’s not as bitter as you might think, so hop on the rapini train with me and try some other recipes I have with one of my favourite vegetables. This pasta dish is simple to make and is very filling with the addition of the cannellini beans, which also add a nice creaminess to the overall sauce. Give it a go!
RECIPE
SPAGHETTI WITH RAPINI, CANNELLINI BEANS & PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
3 tbsp. Extra virgin olive oil
3 tbsp. Butter
2 cloves of garlic, thinly sliced
Chili flakes, to taste
1 can cannellini beans, drained and rinsed
Salt, to taste
Freshly cracked pepper, to taste
1 bunch rapini, finely chopped
Juice of ½ a lemon
1 lb Spaghetti, reserve pasta water
80g Parmigiano-Reggiano, finely grated
Method
1. In a large frying pan over medium heat, heat extra virgin olive oil and butter. Add garlic, chili flakes, beans and season with salt and freshly cracked pepper. Sauté until beans start soften and brown. One the beans have softened and browned a bit, mash half of the beans with a wooden spoon or fork. This will help create a creamy texture.
2. Cook the Spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
3. Add a ladle of pasta water to the pan with the beans, this will help create the sauce. Add rapini and sauté as it cooks down, just before adding the pasta add the juice of half a lemon. Remove pasta a couple minutes before al dente to finish cooking in the pan. Add pasta to the pan along with a ladle of pasta water and mix and toss to incorporate everything adding more pasta water if needed. Turn off heat and add Parmigiano-Reggiano a handful at a time while mixing and tossing. Finish with more Parmigiano-Reggiano (optional). Enjoy!
Until next time, ciao!
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Chapters
0:00 Intro
0:10 Prepping rapini and garlic (best friends forever)
0:51 Prepping cannellini beans
1:06 Grating Parmigiano-Reggiano
1:13 Cooking process
1:30 WHAT MAKES THIS RECIPE WORK
3:09 Tasting and goodbye
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Escarole and Beans | Two Versions
Today I would like to share with you my Escarole and Beans recipe. I will be showing the regular escarole and beans recipe, and an escarole and beans with fresh plum tomatoes.
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Shelling Bean Ragout Recipe
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Pasta Salad with Tomato, Mozzarella & Green Beans
This dish is great for buffets, picnics, and large family gatherings. My daughter, Tanya, is the expert pasta-salad maker in my family. The recipe is easy to multiply, it keeps well, and it’s economical. This pasta can be dressed several hours ahead, but hold about half of the dressing to toss in at the last minute, since the pasta will have absorbed much of the first batch. Buon Gusto!
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Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Spicy Pasta Salad Recipe made with Black Beans, Pinto Beans, Corn
Recipe for Spicy Pasta Salad
2 cups small shell pasta
1/3 cup Italian Dressing
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can whole kernel corn
3 tomatoes, chopped
2 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp red pepper flakes
2 tsp. chili powder
salt & pepper to taste
Cook, drain, and rinse beans. Drain Corn. All all of the above ingredients to the pasta, stir and chill.
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