Categories
Easy Recipe

Quick And Easy: Pasta With Beans and Greens Recipe

Pasta With Beans and Greens Recipe

Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera (“poor cuisine”).

Creamy beans and hearty greens are the perfect pairing for pasta.

  • Serves 4
  • 20 minutes

Ingredients

  • 1/4 cup (60ml) extra-virgin olive oil
  • 4 medium garlic cloves (20g), thinly sliced
  • 3 anchovy fillets (5g) (optional; see note)
  • 1/2 teaspoon (1g) red pepper flakes
  • 1/4 cup (60ml) dry white wine
  • 1 pound 5 ounces (3 cups; 600g) cooked dry white beans (such as cannellini or Great Northern) or two (15-ounce; 425g) cans low-sodium white beans, drained and rinsed (see note)
  • 1 cup (240ml) bean cooking liquid, homemade or store-bought low-sodium chicken stock, or vegetable stock (see note)
  • Kosher salt
  • 12 ounces (350g) short tubular pasta, such as paccheri or rigatoni
  • 1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 2-inch pieces (see note)
  • 2 1/4 ounces (3/4 cup; 65g) grated Pecorino Romano cheese, divided

Directions

  1. 1.

    In a large straight-sided sauté pan or skillet, combine olive oil, garlic, and anchovies (if using). Cook over medium-low heat, stirring and breaking up anchovies occasionally with a wooden spoon, until anchovies have dissolved and garlic has softened and is just beginning to turn lightly golden, about 5 minutes. Add red pepper flakes and continue to cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high and add wine. Bring to a simmer and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine has emulsified with olive oil and mixture is slightly reduced, about 30 seconds.

  2. 2.

    Add beans and bean cooking liquid (if using cooked dry beans) or stock (if using canned beans), and, using a wooden spoon, crush roughly one-quarter of the beans against the sides and bottom of pan. Stir well, season lightly with salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until bean mixture is thickened to a creamy, saucy consistency, 10 to 15 minutes.

  3. 3.

    Meanwhile, in a pot of salted boiling water, cook pasta until softened on the exterior, but well shy of al dente and still uncooked in the center (about 3 minutes less than the package directions). Right before the pasta reaches this level of doneness, add the kale to the pan with the beans. Using a spider skimmer or slotted spoon, transfer pasta to pan with beans and kale along with 1 cup (240ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.

  4. 4.

    Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 2 to 3 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. At this point, the sauce should coat the pasta but still be loose enough to pool around the edges of the pan; because of the starch in the beans and pasta water, the sauce will continue to tighten up in the time it takes to plate and serve, so make sure it’s a little looser than you would normally serve a sauce. Remove from heat, add 3/4 of grated cheese, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.

Categories
Easy Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

With a lot of people stocked up on dried beans, we’ve been working on a number of recipes to put a batch o’ beans to good use. Of course, nicely cooked beans are delicious on their own with a drizzle of peppery olive oil and a hunk of crusty bread for dipping. But with every day feeling just like the last right now, introducing some variety at meal times without creating a ton of extra prep work in the kitchen feels more important than ever. Enter, mapo tofu-style white beans.

A quick-cooking riff on mapo tofu that’s perfect for using up cannellini from a big batch of cooked dry beans.

  • Serves 2 to 3
  • 10 minutes

  • 15 minutes

Ingredients

  • 1/4 cup (60ml) vegetable oil, divided
  • 4 ounces (115g) ground pork or beef
  • 1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note)
  • 1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note)
  • 3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g)
  • One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g)
  • 4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces
  • 3/4 cup (180ml) water
  • 2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note)
  • 1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)

Directions

  1. 1.

    In a large saucepan or wok, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add ground meat and cook, breaking up meat and stirring constantly with a wooden spoon or wok spatula, until meat is cooked through and just beginning to brown, about 2 minutes. Using a slotted spoon, transfer meat to a small bowl or plate and set aside.

  2. 2.

    Lower heat to medium, add remaining 3 tablespoons (45ml) oil to now-empty saucepan or wok, and heat until shimmering. Add doubanjiang and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Add ground chilies and continue to cook, stirring constantly, until mixture is aromatic and chilies have stained the oil dark red, about 30 seconds. Transfer 2 tablespoons (30ml) chili-oil mixture to a small heatproof ramekin or bowl and set aside.

  3. 3.

    Add garlic, ginger, and scallion or ramp whites and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat to maintain a steady but gentle simmer and cook until mixture is thickened slightly and heated through, 3 to 5 minutes. Add scallion or ramp greens, stir to incorporate, and cook until just softened, about 30 seconds.

  4. 4.

    Divide stew between individual serving bowls, sprinkle with ground Sichuan peppercorns, and serve, passing reserved chili oil for drizzling at the table.