1 pound dried beans
4 carrots, sliced in rounds
1 cup celery tops, plus stalks if needed
2 Tbs tomato paste or 6 Tbs tomato puree
1/4 cup oil (part olive preferred)
1-1/2 tsp salt
2 cups uncooked spaghetti, broken into 1" pieces
grated Parmesan cheese (optional)
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Soak beans. After soaking, return beans to a boil, cover, and cook over low heat 1 hour, or until almost tender.
Add carrots, celery, tomato paste, oil, and salt, replace cover, and continue to cook until tender, 45 minutes to 1-1/2 hours, depending on bean. Beans should be very soft and surrounded by thick, rich gravy. If they dry out during cooking, add additional water.
Shortly before serving, cook spaghetti in boiling salted water until tender, about 12 minutes. Drain. Mound on top of beans to serve. Add grated cheese at the table.
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