- 400 g Borlotti beans dried
- Olive Oil
- 1 small onion chopped
- 2 garlic cloves crushed
- 1 small carrot chopped into small pieces
- 1 stick celery chopped into small pieces
- 200 g small pasta shapes e.g. elbow macaroni
- 1 tin tomatoes
- Soak the beans and cook until soft - this will take 2 hours unless you have a pressure cooker. Drain and set aside.
- Put some olive oil in a deep pan, fry the chopped onion, carrot and celery for a minute then add the crushed garlic. Mash the contents of the tin of tomatoes and add to pan.
- Take half the beans and push through a sieve, or pulp in a blender. Add the whole beans and the mashed beans to the pan along with about half a litre of water. The mashed beans thicken this dish and it brings out their flavour.
- Add salt and pepper. Now make sure you are happy with the taste of your mixture. You can add a bit of a stock cube, or a dash of chilli, or some herbs like basil or parsley.
- Bring to the boil so that you can add the pasta. If using remnants from different packets, break up larger shapes into small pieces of a similar size. Cook for another ten minutes to soften the pasta. Leave to rest for a while before serving.