Pasta e Fagioli
serves 2
Prep time: overnight
cooking time: 1.5-2 hours
Ingredients
250g conchiglie pasta (or ditalini or another small vairety)
1 tomato, skin peeled and crushed
1/2 onion, diced
200g dried borlotti beans
50g pancetta, diced
1tbs bippi hot chilli oil
1tbs olive oil
500ml chicken stock
parmiggiano reggiano rind
pancetta rind
1 bay leaf
Salt and pepper to taste
parmigiano reggiano, grated to serve
method
In a large bowl, soak the beans overnight in cold water
In a large deep casserole dish or pot, over medium heat, fry the onion and pancetta until translucent. Add the bippi hot chilli oil and fry off for 1-minute, then add the crushed peeled whole tomato.
Drain the beans, then add to the casserole pot and mix. Add the chicken stock and top it up with water until the beans are covered by a couple of centimetres. Then add the bay leaf, and parmigiano reggiano and pancetta rinds. Bring to a boil, reduce the heat and cover. Cook for 45-minutes—1-hour or until the beans are tender. Stir regularly to prevent the beans from sticking to the bottom of the pot.
Once the beans are tender, bring a pot of salted water to a boil. Cook the pasta 1-minute less then the packet instructions then drain, and add the pasta to the beans. Mix to combine well.
Plate up with a laddle, and serve with parmigano reggiano, Bippi Hot Chilli Oil and lots of bread to soak it all up!
Video
