PREPARATION 8-10 hours soaking the beans COOKING 2h 40 min TOTAL TIME 2h 40 min

Ingredients:

250 gr beans (type Cannellini, Borlotti - Pinto, White)

180 gr cherry tomatoes

2 garlic cloves

70-90 gr small pasta (ex. tubetti)

3-4 ts olive oil

fresh parsley

salt and pepper to taste

Method

1.Soak the beans in water for 8-10 hours. The longer they stay the faster they will cook. Once the soak is done, change the water, fill to cover the beans and bring to the boil. On a low flame cook for about 30 minutes. Remove any foam that forms on top. Then add the garlic, tomatoes and parsley and let cook for another 2 hours until the beans are soft when press with your fingers. Blend everything until you have a smooth cream.

2. To the cream add a glass of water and let boil and then add the pasta. Let the pasta cook for about 10 minutes. Stir and ensure the pasta doesn’t stick to the bottom of the pot. Add salt and pepper to taste.

Notes:

• You can add a bit of twist with a spoon of chilli powder

• I have used a food mill to bled the beans (it removes the shell of the beans and makes them more digestible) https://amzn.to/3GieaaH

• The pots that I am using https://amzn.to/3MdhebO