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Pasta and beans with quick soak

ingredients

servings

3

Cannellini beans

200 oz

Wholewheat pasta

280 oz

Fresh sage

5 leafs

Iodized salt

to taste

Extra virgin olive oil

to taste

Double concentrated tomato paste

1 spoon

first courses from Italy - Lombardia

Pasta and beans with quick soak

Pasta and beans with quick soak

vegan with gluten high in iron high in potassium high in magnesium

ready in

55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and beans with quick soak

The best pasta and beans? What it does with dried beans. Cannellini, in my case, for a more delicate dish. But the recipe is identical with borlotti. Soaking and cooking in less than an hour, for a full meal, balanced, nutritious, healthy and really delicious!

Pasta and beans with quick soak step 1

step 1

Let's start with a quick soak beans: Rinse well dried cannellini. Put them in a pot with plenty of cold water. Do not use salt. Bring the water to a boil and given two minutes of cooking.

Pasta and beans with quick soak step 2

step 2

Spegnate fire, move the pot from the stove and let the beans soak for half an hour in hot water. After the soaking time, rinse and transfer them in a pressure cooker.

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Pasta and beans with quick soak step 3

step 3

Cover them with water, add a teaspoon of oil and sage leaves (critical because it makes them more digestible). Bring pressure and give 20 minutes of baking from the whistle.

Pasta and beans with quick soak step 4

step 4

Bleed the pot, add the short wholemeal pasta (in my case: homemade), the double tomato concentrate and only at this point a generous teaspoon of granular salt.

Pasta and beans with quick soak step 5

step 5

Reported in pressure and dates another 5 minutes of cooking (choose a wholemeal pasta that bake 10-11 minutes with the traditional cooking.) Bleed the pot, stir vigorously, seasoned with pepper if you like, and oil.

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