| Risotto Con Fagioli October, 2000  Serves 4 / 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. Prep Time: 20 minutes Cooking Time: 2 hours1 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 1. 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 112 to 2 hours until beans are tender. Drain excess liquid,leaving just enough to make a gravylike sauce. 2. Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes. 3. 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. Calories 279,Fat 6,Perfat 19,Cholesterol 8,Carbo 46,Protein 9,Fiber N/A,Sodium N/A |
Advertisement
Risotto Con Fagioli
Keep up with the latest news with newhope360's On Our Radar daily newsletter
Advertisement
Editor's Picks
Advertisement
Advertisement