How Italians Cook with BEANS
#beans #pastafagioli #cowboybeans
How Italians Cook with BEANS | Cannellini Beans, Pasta e Fagioli & Italian Cowboy Beans!
Beans are, apparently, a big deal in Italian cuisine. I say apparently because I never got that impression as an outsider, apart from the occasional pasta fazool. Today, Eva is showing me a few interesting ways that Italians cook with one of their favorite foods: fagioli!
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00:00 Intro
00:42 How to Cook Cannellini Beans
02:12 Eva's Homestyle Beans
04:35 Calabrian Beans & Peppers
07:33 Eva's Favorite Pasta Fazool
09:17 Pasta e Fagioli
12:53 Italian Cowboy Beans
14:39 Fagioli alla Trinità
17:09 Ciao for Now!
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CALABRIAN CANNELLINI BEAN RECIPE -
PASTA E FAGIOLI RECIPE -
FAGIOLI ALLA TRINITÀ RECIPE -
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Easy Vegan Pantry Staple Meal | Jammy Italian Tomatoes and White beans: Two Ways
Jammy Italian Tomatoes and White Beans
Even the most thinly stocked of pantries probably has a can of tomatoes and a can of beans hiding in the back somewhere. I’ve taken these two humble ingredients and turned them into a rich sauce that is perfectly served with toasted sourdough bread for an easy side or appetizer, or tossed with orecchiette pasta for a hearty, protein-packed plant-based dinner.
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Seafood Pasta with Cannellini Beans | Gennaro Contaldo
Gennaro’s cooking this delicious recipe for you from the beautiful island of Gozo. Mussels straight from the sea gently cooked in garlic, wine and chilli with sweet cherry tomatoes and cannellini beans. Yum! This is one pasta dish that will definitely have you licking your lips and asking for seconds. Bellisimo!
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Kempinski Hotel
Connection Caterers
Zafiro Restaurant, Xlendi
Ta Mena Estate Gozo
Franks Garage Gozo
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Simple Vegetarian Pasta Recipe: White Bean Pasta
Looking for a quick and delicious dinner idea? Whip up this delicious White Bean Pasta, filled with beans, spinach, and blistered tomatoes, in just 30 minutes. Perfect for those nights when you want something fuss-free and nutritious.
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Cannellini beans with spinach and tomato stew
Inspired by the many dishes eaten on my many Puglian trips, I created this super quick, delicious dish. Cannellini beans with spinach and tomato stew.
In Puglia, many of the ‘cucina povera’ recipes involve pulses and vegetables being cooked and served together. Due to slow cooking methods, pulses are usually soaked over night and cooked before being used in everyday cooking. Their nutritional qualities are abundant and are imperative to leading a healthy Mediterranean life. However, lets get real. I don’t know anyone in London, that probably has the time to soak and cook pulses when juggling a hectic city lifestyle. So, in my cupboard I am always stocked with tinned pulses that I buy from my local Italian delis or supermarket. They literally speed up the cooking process by hours, making eating that Mediterranean diet easier.
Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.