Ingredients
3 cups water
1 1/4 cups (about 1/2 pound) pea (navy) beans
1/2 teaspoon salt
2 quarts water
1 teaspoon salt
2 cups (8 oz. package) ditalini
1/4 cup tomatoes, sieved
1 tablespoon olive oil
1/4 teaspoon pepper
1/4 teaspoon oregano
Grated Parmesan cheese
Directions
Heat in boiling in a large saucepan
3 cups water
Meanwhile, wash thoroughly and discard imprfect beans from
1 1/4 cups (about 1/2 pound) pea (navy) beans
Gradually add beans to water so boiling will not stop.
Simmer 2 minutes and remove from heat.
Set aside to soak 1 hour.
Add to beans
1/2 teaspoon salt
Return to heat and simmer 2 hours or until beans are tender, stirring once or twice.
Meanwhile, heat to boiling in large saucepan
2 quarts water
1 teaspoon salt
Gradually add
2 cups (8 ounces package) ditalini
Boil rapidly unocvered about 12 minutes or until ditalini is tender.
Test tenderness by pressing a piece against side of pan with fork or spoon.
Reserving 1 cup liquid, drain ditalini by pouring into a colander or large sieve.
When beans are tender, add the drained ditalini, the 1 cup reserved liquid, and amixture of
1/4 cup tomatoes, sieved
1 tablespoon olive oil
1/4 teaspoon pepper
1/4 teaspoon oregano
Simmer 10 to 15 minutes.
Serve sprinkled with
Grated Parmesan cheese
Serve immediately.
About 5 or 6 servings.
Notes
This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Image: Le mangeur de haricots, Annibale Carrache, around 1590. |
