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
Pasta e Fagioli - Pasta with Beans - Rossella's Cooking with Nonna
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In this episode, Rossella invites Nonna AnnMarie Fischer to prepare a classic Pasta e Fagioli. - Pasta with Dry Beans.
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Pasta with Beans and Greens
Sue Mallick with Food City prepares pasta with beans and greens at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN. For complete recipe instructions visit
Ingredients:
8 oz uncooked pasta, 1 large chopped onion, 1 pkg sliced mushrooms, 1 tbsp olive oil, 1 pkg chopped baby spinach, 1 cup vegetable broth, 2 tsp minced garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 can great northern beans, 1/4 cup shredded parmesan cheese
Cook pasta according to directions, drain and set aside. Saute onion and mushrooms in hot oil for 5 minutes. Add spinach, vegetable broth, garlic, salt and pepper; cook stirring often until spinach is tender; add beans and cook 1 minute longer. Add mixture to pasta, toss gently. Sprinkle with cheese.
Spicy Spaghetti Squash with Black Beans | Freshly Made | Whole Foods Market
These hearty stuffed squash halves are the perfect way to shake up your dinner routine. The filling is packed with spaghetti squash strands, bell pepper, corn and black beans with jalapeño and chili powder for added kick. Serve them immediately or make them ahead and just cover and refrigerate the filled squash halves. Simply reheat them before serving. Find the recipe here
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Real Italian Cooking - Pasta with Escarole and Beans
Ella cooks some really good pasta with Escarole and Beans. Yum!
How to make Penne Pasta with Sausage, Kale, and Cannellini Beans
Day 3 of this week's Cooking Light's Sunday Strategist meal plan.
Old School Italian String Beans in Tomato Sauce
Today we're making classic green (string) beans in tomato sauce. The green beans are stewed in a garlicky tomato sauce until they get very soft and absorb all of the delicious flavors from the sauce. We ate this dish all the time growing up, but it's particularly good in the summer with fresh green beans. I hope you enjoy this string beans with tomato sauce recipe!
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