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Pasta and beans
Ingredients (for 4 persons)
300 gr. of dried beans or 1 kg. of fresh beans in the pod
200 gr. of tagliatelle (or tirache – large home-made tagliatelle of just water and wheat flour )
2 onions; 1 stick of celery
Extra-virgin olive oil
Salt and pepper
Preparation
Soak the dried beans for 12 hours or shell the fresh beans, then wash and cook them in plenty of water. In another saucepan that is fairly deep, heat some oil. Slightly brown the chopped onions and celery and then add the boiled beans with a little of the water they were cooked in. Boil very gently for about two hours until the beans start to split, making a creamy soup. Add salt and pepper to taste and add a little of the water used to cook the beans, take it up to the boil again and pour in the pasta cut into small pieces (you can use egg pasta or the tirache described above). Mix frequently until the pasta is cooked. Serve either hot or cold, seasoned with extra-virgin olive oil and freshly-ground pepper.


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