Red Beans And Spaghetti Recipes

PASTA WITH RED KIDNEY BEANS

Steps:

• Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
• Add pasta, stir, turn off heat, and cover.
• Stir frequently until pasta is tender.
• Sprinkle with shredded cheddar cheese if desired.

CREAMY SPAGHETTI AND BEANS

Steps:

• Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
• Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH

Steps:

• Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
• Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

RED BEAN PASTA FAGIOLI

Steps:

• In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
• Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

RED BEAN PASTA SAUCE

Steps:

• After having soaked the beans overnight or for at least 8 hours, place the beans in a large pot and cover with 6 cups of water. Add the bay leaves and the garlic cloves.
• Bring the beans to a boil over high heat and then reduce the heat to medium-low, keeping the beans at a simmer for an hour and a half, stirring frequently.
• Once the time is up, turn the heat off and set the beans aside. Leave them in the water with the lid on.
• Set a large pot of water to boil for your pasta. While you wait for the water to boil, prepare the rest of the sauce by heating the olive oil in a large, wide saucepan.
• Once the oil is hot, lower the heat to medium and add the onion and celery, stirring often. Be sure not to burn the mixture. Cook until the onion and celery have softened. This should take between 15 and 20 minutes.
• Drain the beans and add them to the mixture. Discard the bay leaves but add the garlic cloves to the mixture as well. Mash the cloves up so that they flavour the sauce. Add the red pepper flakes and salt to taste. Cook for 5 minutes and then turn the heat off while you cook your pasta.
• Once the water for the pasta has boiled, cook the pasta according to the package directions. Once the pasta is cooked, drain it and add it to the bean mixture. Turn the heat on low as you combine the pasta with the sauce. Add the parsley (optional) and serve immediately.
• Enjoy!

SPAGHETTI AND BEANS

Steps:

• In a medium sauce pan heat the oil.
• Saute the onion till soft.
• Add the 2 cans of tomato sauce, the beans and the water.
• Simmer 10 minutes.
• Cook spaghetti according to directions.
• Drain (leave a bit wet) and put in large bowl.
• Top with bean sauce.
• Let sit a few minutes before serving.
• Add parmesan cheese.
• Serve with a salad and crusty bread.