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Italian-Style Stewed White Kidney Beans

Italian-Style Stewed White Kidney Beans

I used Fagiolli type pasta to make couscous. The flavor of the herbs is accented with only salt. Enjoy it topped with cheese.

Ingredients

Boiled white kidney beans
1 can (240 g)
☆Onion
1/4
☆Carrot
3 cm (20 g)
☆Fresh rosemary
a small amount
Olive oil
2 tablespoons
Butter
20 g
Tomato purée
50 g
Water
3 cups (600 ml)
Salt
a scant teaspoon (4 g)
Pepper
a small amount
Couscous
1/4 cup
Olive oil to finish
1 teaspoon
Parmagianno Reggiano cheese (Parmesan cheese)
to taste

Steps

1. Mince all of the ☆ vegetables.
2. Since the canned boiled kidney beans are pre-salted, pour them in a colander and rinse with water. Drain well.
3. Heat olive oil and butter in a pot over medium heat until the butter melts.
4. Add the ☆ vegetables and sauté well until the flavor and fragrance is released.
5. Add the kidney beans and stir-fry quickly while stirring.
6. Add the tomato purée and water. When it begins to boil, skim off the scum, season with salt and pepper, and let simmer for 10 minutes.
7. Mix in the couscous and let simmer over low heat for 5 minutes.
8. Stir in the olive oil for the finishing touch, turn off the heat, cover with a lid, and let steam for 5 minutes to allow the flavors to settle.
9. Arrange in a bowl, top with cheese, and enjoy.
10. Since it takes some time for the couscous to cook, and since it absorbs liquid, adjust the process of Step 6 to the time you will eat, or
11. you could reheat the soup and add some water, or hot water, then season with a touch of salt.

Story Behind this Recipe

Stewing kidney beans or chickpeas with pasta creates an Italian home-cooked style bean pasta dish. I tried to reduce the cooking time by adding tomato purée and couscous, and it turned out delicious.