UPDATE: Kim O’Donnel of Washingtonpost.com recreated mom’s dish and wrote about her results in her blog!
It’s been a while since my last entry (thankfully I’ve been pretty busy.) Over Christmas I had the pleasure of recollecting how much I love and miss mom’s pasta e fagioli or pasta and beans.
This dish was a peasant’s dish that satisfied nutritional needs at an affordable price. For me it’s a staple of Italian cuisine.
Here’s mom’s recipe:
1/4 onion
4 carrots (cut in chunks)
4 stalks celery (cut in chunks)
1/2 bag pinto beans
1/2 bag lentils
1/2 bag green split peas
Soak beans overnight. Next day, place beans in pot with new water. Cover beans about three inches above bean level with water. Add 2 carrots in chunks and 2 stalks celery in chunks and onion. Start cooking over medium flame. In a blender cream the remaining carrots and celery with enough water to cover them in blender. Add this mixture to beans and salt to taste. Let cook about an hour or until the beans are tender.
When ready to use, put about 2 cups of the mixture in a pot and add a little extra water. Bring to boil and put your pasta in . Add olive oil to your serving and grated cheese if you like.