3000 readers a day
Mangiamaccheroni FXcuisine.com  

Pasta con Frijoles ¡Increible!

 Home >> Recetas
Temas ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦ ¦
Otras versiones: English  
Feedback44 comentarios - deje el tuyo!

Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=206
Espaghetti de harina integral hecho en casa con un delicioso ragú de frijoles; un plato campesino típico de la toscana.

No atraerás mucha gente a una fiesta si escribes pasta con frijoles  en el menú.  Pero la  Pasta con i fagioli, un humilde platillo campesino de Toscana, puede ser la pasta más refinada y reconfortante que llegues a hacer.

Pasta con i fagioli
Una cena abundante para 6
500gr frijoles bayos, o 1 Kg de frijoles frescos, o  2 latas de frijoles (no salsa)
1 cebolla grande
1-3 dientes de ajo
2 zanahorias grandes
1 vara de apio
1 vara de canela
1 hoja de laurel
2 clavos
1 chile seco
1 manojo de perejil
1 rama de romero fresco
1 lata de 400gr (28oz) de jitomates picados
1 corteza de parmesano o un trozo de 100gr/3oz de parmesano
1 vaso de vino tinto
Más parmesano para rallar al servir
Un par de cucharas de aceite de oliva
Sal y pimienta al gusto
Bigolis o spaghettis gruesos para 6, como  1200gr (2.5lbs) peso en seco

Por favor considera que hay muchas maneras en que los italianos comen pasta con frijoles, muchas de las cuales son sopas.  Como tenía invitados con una persuasión vegetariana, omití los muy necesarios pedazos de puerco y habría disfrutado mucho algo de pancetta, guanciale o prosciutto en el ragú.

Puedes preparar esto con frijoles de lata pero es más divertido con frijoles frescos, de la estación, o con frijoles secos.  Cúbrelos con una generosa cantidad de agua.

La piel seca de los frijoles comenzará a arrugarse, luego lentamente, conforme van absorviendo toda el agua disponible, los frijoles se hincharán hasta doblar su tamaño.  Es posible que necesites añadir más agua. 

Al  día siguiente, los frijoles se han puesto color beige pero el agua se ha puesto amarilla con lo que los antiguos llamaban el acquae pedorum. Muchos cocineros de siglos pasados perdieron la vida por olvidarse de descartar este líquido maligno, algunos en un fogón de la cocina, cuando su inflamado estómago dejó escapar una nube que explotó en cuanto hizo contacto directo con la flama; otros en su sueño, cuando los fétidos vapores sigilosamente se deslizaron fuera de sus cuerpos exhaustos y envenenaron a todos en la casa.  Otros sin embargo, se salvaron gracias a una ventana abierta, sólo para ser estigmatizados como parias apestosos y expulsados de la sociedad en esas casas que llamaban domus peditum.

Entonces mi amigo, si quieres seguir leyendo FXcuisine.com por muchos años, descarta esta agua y enjuaga los frijoles remojados.

Los frijoles han triplicado su volumen, un indicador indudable de una receta de la cucina povera.

Finalmente pica ajo y cebollas y sofríelos en un poco de aceite de oliva.  Aquí utilizo una olla de terracota porque se ve fina pero la terracota es una porquería cuando se trata de conducir calor.  Obtendrás resultados más rápidos con una olla de hierro colado.

Pela y pica las zanahorias y el apio y agrégalos a las cebollas y ajo cuando se hayan reblandecido.  Agrega la vara de canela.  Admito que olvidé el apio esa noche.

Fríe hasta que todo esté blando, luego añade los clavos y la hoja de laurel.  Si estás usando grasa de cerdo en alguna forma, pícala fino y añadela ahora, por ejemplo unos 100 gr (3oz) de guanciale irían perfecto.  Pero mis invitados vegetarianos se estaban quejando de los caramelos que contienen gelatina de origen animal, que repugnante, etc... por lo que decidí no herir sus sentimientos y abstenerme de incluir grasa animal.

Agrega el vino y rasca la olla para disolver las pedacitos quemados que se hayan pegado.

Agrega los jitomates...

... los frijoles a la salsa ...

... luego  la costra de parmesano y el romero.  Normalmente utilizo un trozo completo de parmesano, no únicamente la costra, pero en la mañana la doña del puesto de comida italiana en el mercado iba a tirar estas costras.

Si tienes que agregar agua para evitar que la salsa se seque y se pegue, trata de utilizar agua ligera en minerales (filtrada para eliminar minerales disueltos) porque las investigaciones indican que los frijoles se cuecen más rápidamente y se ponen más blandos en agua ligera.  ¿Cuánto tiempo debes dejar cocer los frijoles en el ragù?  Depende de tus frijoles.  Si son de lata, con 30 minutos tienen.  Pero con frijoles secos, crudos, después de 2 horas pueden seguir un poco duros.  Mi consejo es cocinar el ragù el día anterior, para que tengas todo el tiempo necesario para que queden tiernos.  El recalentado mejora el sabor, así es que no te preocupes. 

En la Toscana también hacen Bigoli con harina integral de trigo y les llaman de distintas maneras.  Aquí usé la mitad de harina integral con otra cantidad igual de semolina durum, que hace la pasta más dura, más al dente.  Un huevo por invitado, una cuchara de aceite y a amasar hasta que la masa esté tan dura como cemento.  Los bigolis se pegan a menos que tengas una masa super seca. 

Es el momento de una broma práctica.  Mis cuates,  me acabo de dar cuenta que se nos acabó la pasta, lo siento pero realmente no sé que van a cenar, Les digo.  Mis amigos se ven confundidos y un poco angustiados; es muy tarde.  Luego sigo  Pero tal vez me pueden hacer un favor ... y les muestro el bigolaro con la masa café.  Cada invitado toma su turno en el banquito y el bigolaro comienza a chirriar y quejarse, quejido que pronto es acompañado por el quejido del dolido bigolarista que sufre de fatiga muscular mientras todo mundo se ríe.

Le pido a otro invitado que ponga un poco de harina en su mano y suavemente sobe los espaghetis conforme van saliendo para que no se peguen uno al otro.

Finalmente, nos acamabos la masa y mi amiga corta los 28 bigolis con un movimiento decidido (¡es cirujana!).

Sacudo los bigolis para quitarles el exceso de harina y los sumerjo en una gran olla de agua salada hirviendo.

Hierven como 90 segundos, luego los paso a un platón y los cubro con el ragú de frijoles.  ¡Qué olor más divino!

Un poco de perejil, un plato de Parmesano rallado y ¡Al ataque!.


412359 visitas


44 comentarios

  • #1
  • Comment by Cat
Thank you for this veggie version. I love the blog but often have trouble adapting the recipes for my preferred diet.

I was dead chuffed to read the Hot Chocolate too, same reason!
  • #2
  • Comment by Ben
hi FX, what beans are used here?
Yummy, Yummy. Thks for sharing the recipe.
Hey, for how long do you cook the beans? :)
  • #5
  • Answered by fx
Picsel, some beans will need only 30 minutes, while others are still tough after 3 hours. Cook the beans until soft, that's all I can say!
  • #6
  • Answered by fx
Ben, these were fagioli ruviotti, or phaseolus vulgaris.
  • #7
  • Answered by fx
Cat, I'm glad finally you found some articles here that you can transform into a proper dish!
Thanks, FX! That is why I was asking, everytime I boil beans they get soft after a different amount of time. i thought maybe i was doing something wrong :) Ijust put mine in water, i'll give your recipe a try tomorrow ;)
  • #9
  • Answered by fx
Picsel, you need to use soft water as it makes for much tenderer beans. You can definitely add a piece of bacon or pancetta or ham to this ragù!
Oh, too bad my girlfriend is a vegetarian :) I'll sure try the bacon next time. I know my mom did that when I was a kid... smoked bacon or even sausages ;) I will have some spicy pickled cucumbers aside, for sure!soft water it is... Thanks
  • #11
  • Comment by Jay
If only your vegetarian friends knew how that Parmigiano-Reggiano was made... May as well have included the animal fats!
This is an excellent recipe and it looks wonderful!  My grandmother made pasta con i fagioli weekly when I was growing up.  To this day, it always makes me think of her.  It is my ultimate comfort food!
  • #13
  • Comment by Ouroboros
Hey there FX,

Looks great.  Can I safely assume that the specific bean that you used would be called "navy beans" here in the US?  I can't believe that I find myself researching beans after reading this recipe.  Is "beanology" a word?  If not, it should be...the different varieties and properties are remarkable.

Also, I would be delighted to see more homemade pasta (of all forms) articles.  That's something that I've always wanted to try, but the process seems intimidating.

Keep up the great work!

O
  • #14
  • Comment by Frederik (Bergen, Norway)
I discovered your site yesterday, and got stuck for hours! It is really fantastic with all the vivid photographs and simple step-by-step desription of even quite complicated recipes. It is also quite intimidating, because as amateur chefs we all make a lot of compromises in cooking, mostly in order to save time, cost or because of we lack some unusual ingredient or piece of equipment. You seem to love exactly those things that most people omit for practical reasons. Somehow you still manage to explain to us why the result is worth the effort. You are doing a great job!
  • #15
  • Answered by fx
Frederik, thanks a lot for your kind words, in fact I was speaking with a Norwegian friend about Bergen last week end. There was a great episod on Arte, the TV channel, about country cooking in Norway, so I'm glad to have a reader from there. I think homecooking can be done with different approaches. Many people, especially housewives, have to feed the household and they do not always cook when they like it, so they cut corners, which is normal and understandable. But people who cook at home only when and if they feel like it, with no great family pressure to put food on the table, have more leisure to look for fine recipes, special ingredients or really get into the finer details of cooking really oustanding meals. Clearly I fall in the latter category, and if you do too I can only recommend you try and cook with the most detailed recipes you can find and do everything with care - it is very rewarding!
  • #16
  • Answered by fx
Ouroboros, I think you can cook this with many different beans so use the ones you can best obtain. I have cooked this 3 times already this year, once with fresh beans, once with canned and once with dried ones. For the homemade pasta, just click on the "Homemade pasta" tag at the top of the article and you'll find a long list of articles I already published about it. Good luck!
  • #17
  • Answered by fx
Susan, how did your grandmother's recipe differ from this one? Was it more like a soup or more like a pasta sauce? where did she come from?
  • #18
  • Answered by fx
Jay, next time I see her I'll check to see if she's got a leather handbagg ... no, just joking, people live like they want and as a host my only and sacred duty is to make them happy for a few hours.
Nice Recipe, I love Pasta & Beans as we call it.
Dave
  • #20
  • Comment by Saxit
When I do pasta with beans I use either borlotti or cannellini beans. I skip the tomatoes and instead put half the beans in a blender when they are cooked. Then I just put everything back in the pot and stir so it basically becomes a thick sauce.
I'm gonna try your spice mix though - but I won't skip the pork :)
One of my favorite dishes, but I've never had it quite like this...thanks for the inspiration.
  • #22
  • Answered by fx
Nick, good luck, this one really is for the "Paupered Chef" as the beans triple in volume overnight!
  • #23
  • Answered by fx
Saxit, sounds like a great idea to mash a few of the beans to thicken the sauce!
  • #24
  • Comment by David
I made a similar recipe not so long but using pancetta as the fat, which take away from the vegetarianism. Have you tried using frozen beans? I can get frozen borlottis and like the texture better than dried. Of course they are much more expensive. I'll have to try this still.
The wife & I made this dish last evening and it was fabulous with some focaccia bread.

Dave
What a carb fiesta! I love your home made spagetti!
  • #27
  • Answered by fx
Johanna, thanks for your visit, indeed lots of carbs and almost no fat!
  • #28
  • Answered by fx
Dave, glad my beans pasta worked for you!
  • #29
  • Answered by fx
David, pancetta is a great match and although I have never tried frozen beans, it should work just as well. Dried beans are nice to play with but not always the best solution.
  • #30
  • Comment by Helena
Ok so I'm gullible. I actually believed this for a paragraph or two ...

"The next day, the beans have turned beige but the water has become yellow with what the Ancients called the yellow bile, the acquae fartorum. Many a cook of centuries past has lost his life after forgetting to discard this evil liquid, some in a kitchen fire as their bloated stomach released a cloud that exploded as soon as it met an open flame; others in their sleep, as the putrid vapours crept out of their exhausted bodies and poisoned all in the house. Yet others were spared thanks to an open window, only to be marked as stinking pariah and cast out of society in those houses they called domus peditum."

After reading about the we are out of pasta joke, I'm not so sure...

Fartorum indeed. Smeltus Deltus Est. Or in this case, Speaketh Deltus Est, to mix linguistic timelines and mash up the grammar. Good one, FX. :P
  • #31
  • Answered by fx
Helena, thanks for your appreciation of my fake historical background, even the great Umberto Eco cites fakes books and made up latin citations, it is quite fun indeed!
  • #32
  • Comment by isa
hi...i'm so sorry but...pasta e fagioli it's a soup not a pasta whit a fagioli ragù. :-D
  • #33
  • Answered by fx
Isa, indeed pasta e fagioli in Italy is most commonly a bean soup with some pasta added at the end, but as you must know in Italy you find similar recipes all over the country with different names and ingredients, and some use beans ragù to use with pasta.
  • #34
  • Comment by isa
Hi FX,
I'm italian from Vicenza, Veneto the country of true and original pasta e fagioli...
but I think your recipe it's so tasty!
see you, Isa
  • #35
  • Comment by Joe Marfice
FX, I'm confused by the parmesan rind. The photos make it look like you threw it in whole, and then cooked it down - but I suspect this was just for the photo opp. Grate first, oui ou non?
  • FX's answer→ Non, grate you not! You do leave the rind whole in the pot, cook, then discard. Nobody wants to eat boiled parmesan rind, even grated. However you could also use a whole piece, left whole, and boil it, then fish it out and cut in little pieces. Nobody in Italy does the latter but it works fine too.

  • #37
  • Comment by marilu
where can i buy a bigolaro in spain? thanks!!
  • #38
  • Comment by Angelo
This pasta looks crazy heavy/filling like that chestnut gnocchi you made a few articles back.
  • FX's answer→ Yes but it isn't, this is gorgeous and very Italian. You need to try it!

  • #40
  • Comment by don siranni
Francois,....."acquae  fartorum"  ????..??    There is truly much to be learned here!
  • #41
  • Comment by Michele Bardi
Parmesan for vegetarians? It's made with rennet from calves' stomachs. Oops,,,
I like your pictures very much, but I can die for Italian Soups with legumes. Beside the Pasta e fagioli, I really like cooking Mes-ciua, a soup of beans, chickpeas and spelt. But the upper one is always a classic!
  • #43
  • Comment by Patrick
Very good recipe. I add home made veal Demi-glacé to this dish. Makes a peasant dish incredibly rich.
  • FX's answer→ That is an excellent idea, homemade stock are a treasure and a sign of an accomplished foodie.




Text-only version printed from http://FXcuisine.com/default.asp?Display=206 - visit the online version to see many gorgeous pictures of this recipe!
Sponsored links: DHTML Menu By Milonic JavaScript