Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried kidney beans
2 oz Pancetta; chopped
1 Bay leaf
1 Garlic clove
6 Fresh Sage Leaves
2 Celery stalks; chopped
2 md Onions; chopped
2 md Carrots; chopped
5 tb Olive oil
6 c Water
1/2 tb Fresh thyme
1 tb Fresh rosemary sprigs
- finely chopped
Salt
Pepper, freshly ground
1/4 lb Fresh tagliatelle

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
casserole and cover with water. Place in a preheated oven at 250F.
Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover
and bake for 1 1/2 hours. Saute in a large saucepan, pancetta,
carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups
of water, reduce heat and simmer for 1 hour. In the meantime, remove
the sage and bay leaf and puree half of the beans. Add these and the
whole beans with their liquid to the saucepan. Bring to a boil and
add the tagliatelle and when cooked, sprinkle in the rosemary and
thyme and taste for seasoning of salt and pepper.

Browse by categories