Orecchiette With Fresh and Dried Beans and Tomatoes

1. 1

   To cook dried beans, transfer with their soaking water to a heavy pot.

2. 2

   Add more water as necessary to cover the beans with 1 1/2 to 2 inches of water.

3. 3

   Over medium-high heat, bring to a gentle boil and skim away foam.

4. 4

   Add onion and garlic, cover, reduce heat to low and simmer 30 minutes.

5. 5

   Add salt to taste (I use at least a rounded teaspoon), cover and continue to simmer very gently for 1 to 1 1/2 hours, until the beans are tender all the way through and their texture is plush and velvety.

6. 6

   Taste the bean broth and add more salt as necessary.

7. 7

   Remove from heat.

8. 8

   Let beans cool in the broth if not using right away.

9. 9

   Place a strainer over a bowl and drain beans.

10. 10

    Measure out 1 cup of the broth and combine with the tomato sauce or tomatoes in a wide pan or a pasta bowl.

11. 11

    Bring a large pot of water to a boil, salt generously and add orecchiette.

12. 12

    Boil 5 minutes and add green beans.

13. 13

    Boil another 5 minutes, until pasta is cooked al dente.

14. 14

    Drain and toss green beans and pasta with the cooked beans and tomato sauce or tomatoes.

15. 15

    Add half the basil and toss again.

16. 16

    Serve in wide bowls, garnishing each serving with fresh basil and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.