Shelly Beans with Pasta and Sage
cjRecipes.com2 Tablespoons olive oil
1 onion, peeled and diced
2 bay leaves, 1 parsley sprig and a few thyme sprigs, tied together
2 Tablespoons chopped fresh sage
3 cloves garlic, peeled and minced
3 cups shelled fresh cranberry beans (about 3 pounds in their pods)
5 to 6 cups vegetable OR chicken broth OR water
sea salt and freshly ground pepper
3/4 pounds shell-shaped pasta
extra-virgin olive oil, for finishing
freshly grated Parmesan cheese
Heat the oil in a wide skillet or casserole set over medium-high heat.
Add the onion, herb bundle and sage.
Cook 8 minutes, stirring frequently.
Add the garlic, beans, enough stock to cover by 2 inches and 1 teaspoon salt.
Simmer, covered, until the beans are soft, about 40 minutes.
Check occasionally to make sure they are covered with liquid.
Remove the herb bundle from the beans.
Using a slotted spoon, transfer about half the beans to a bowl.
Mash them using a potato masher or fork, or puree them in a blender.
Return them to the pan, and thin with the extra stock or water.
Taste again for salt and season with pepper.
Bring a large pot of water to a boil, add salt and cook the pasta until just tender.
Drain and add to the beans.
Taste for salt and pepper, and toss well.
Drizzle a bit of olive oil over all, and dust with a grating of cheese.
Yield: 4 servings.
