Italian Inspired Bean Recipe

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I came up with this original recipe for beans inspired by my interpretation of what I think Pasta Fagioli should taste like.  Pasta Fagioli is a soup that is of beans and pasta. When I think about the soup I think of a rich chicken taste . Instead of pasta I replaced it with  a NO-CREAM but rich cream like sauce with that familiar cooked tomato taste.

These are the ingredients I used to come up with this dish.

Local Tepary Beans

Local Tepary Beans

A variety of Beans Fresh cooked and canned to add variety.  (Local Tepary Beans, assorted White Beans, Kidney Beans, and Chick Peas, Giant Lima Beans) I do use other beans at times sometimes Cranberry Beans and Cow Beans but I always like to use a variety.

Chicken Fat saved from roasting a chicken for that rich Chicken Flavor.

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Chicken Stock

One small Tub of home made Tomato sauce.

A good Tasting Flour such as Moong Bean or Kamut. (Farro would be fine too and more Italian)

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Seasonings

Oregano

Basil

Rosemary

Savory

Fresh Ground Black Pepper

(I didn’t need salt but you might)

I finished with Extra Virgin Olive Oil.

You start by equal amounts of Chicken Fat and Flour in your sauce pan and cook till it bubbles for a few minutes.

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Then you add your home made Tomato Sauce and let that cook a few minutes.

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Then you add your beans and use a potato masher to mash them in.

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Add your Chicken stock.

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Use your seasonings start with about a 1/2 part of Oregano to 1/4 part basil, about 1/8 part rosemary and 1/8 part savory. Add Fresh Ground Black Pepper.

Let it simmer maybe two hours and do stir occasionally.

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It will go from this.

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To this, adjust seasoning at this time and Finish with Extra Virgin Olive Oil.

Forking Truth

Forking Truth

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