Pasta e fagioli alla veneta: the typical Venetian recipe for pasta with red beans
This traditional Venetian pasta e fagioli combines ditalini rigati short pasta with a smooth cream of borlotti beans, slow-cooked with vegetables and a stock cube. The preparation uses a pressure cooker to soften the beans, followed by partial blending to achieve a texture that is both creamy and rustic.
Ingredients · Servings 6
- 420g of short pasta
- 500g of dried red kidney beans
- 1 onion
- 1 potato
- 1 carrot
- 1 stalk of celery
- 1 bouillon cube
- Cell
- Pepper
- Olive oil
Method · 1 h 2 min
- Soak the dried beans overnight.
- Cut the celery, carrots, onion and potato into pieces.
- Drain the beans and transfer them to the pressure cooker, adding twice their volume of water. Add the chopped vegetables, the stock cube, and a pinch of salt. Close the pressure cooker and cook for 45-50 minutes, until the beans are tender and cooked through.
- When there are about 10 minutes of cooking time remaining, you can start cooking the pasta. Once cooked, drain it and blend the remaining mixture using a food processor until smooth.
- Once cooked, drain the pasta, reserving some of the cooking water. Add the bean cream to the pasta and mix well. Adjust the consistency by adding the reserved water, then finish the dish with a little pepper and a drizzle of olive oil.
- And there you have it, it's ready!
