Pasta with beans

Soak the beans: 12h
Time for preparation: 15minutes
Cooking time: 2h 20min
Time to sit after cooking: 5min

500g of dried Tresnjavac beans (1kg if the beans are fresh)
Spring  sage
5 cloves of garlic
400g of Pasta
Chilli paprika
200g of tomatoes
Extra Virgin Olive Oil

Drain the beans; place it into the cooking dish with sage, salt and 2 cloves of garlic.
Add water and cook for 2h (1h if the beans are fresh) on the low temperature.  Separate 2/3 of the beans and mash to get the puree.  In the other dish the rest of the garlic with rosemary and fry it for a few seconds, add the fresh pasta and stir slowly than add chilli and bean puree.
Peel and finely chop the tomato that can be than be added to the main dish, just few minutes before  you have added  half  of the bean soup (where you cooked the beans). Allow enough time for pasta to be cooked and additionally adding more salt or bean soup if needed. Finally add all the beans, remove the garlic and the rosemary and leave to sit for 5 minutes before the serving.Just note that you will need 100g of water to cook 100g of dry beans.

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