Pasta with Cranberry Beans and Greens
Need a vegetarian main course? Pasta with Cranberry Beans and Greens could be an outstanding recipe to try. One serving contains 602 calories, 26g of protein, and 24g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of garlic, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
If youre using dried beans, soak them first for 6 hours or cover them with boiling water and soak them for an hour; then treat them like the fresh beans, as follows. Shell the beans; then put them in a saut pan with the water, bay leaf, 3 of the sage leaves or half the dried sage, and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer gently until the beans are tender, about 30 minutes or possibly longer, depending on the maturity of the beans. Should they absorb all the water, add more as needed, including enough to leave some broth. When the beans are done, set them aside with their cooking liquid.
Remove the tough stems of the greens and chop the leaves.
Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Finely chop the remaining garlic, chop the remaining sage leaves, and add them to the onion with the pepper flakes. Cook for a minute or 2; then add the greens. Lightly salt and add a little cooking water from the beans and cook until the greens are tender.
Add the beans and enough liquid to make a nice sauce. Bring a large pot of water to a boil.
Add salt to taste and the pasta and cook until the pasta is al dente.
Drain and toss with the greens and the beans. Season to taste and serve with plenty of ground pepper, the remaining olive oil laced over the top, and freshly grated cheese.
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