Italian Bean & Bacon Pasta Stew

Instructions

1. Prepare the Bacon

   7 min hands-on

   • Slice the bacon into small squares.
   • Heat a large pan over medium heat and add olive oil. Cook the bacon until crispy and golden brown.
   • Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.

2. Sauté the Vegetables

   8 min hands-on

   • Finely dice the onions, celery, carrots, and garlic.
   • Add onions, celery, and carrots to the pan with bacon fat. Sauté over medium heat for about 5 minutes until softened and slightly caramelized.

3. Add Aromatics and Spices

   2 min hands-on

   • Finely chop the rosemary.
   • Stir in rosemary, bay leaf, garlic, and cayenne pepper. Cook for 1-2 minutes until fragrant.

4. Combine Beans and Bacon

   2 min hands-on

   • Add drained pinto beans and cooked bacon to the pan. Stir to combine.

5. Build the Base

   2 min hands-on

   • Pour chicken stock and tomato sauce into the pan. Stir well.
   • Grate some parmesan into the mixture and stir. Add parmesan rind if available.

6. Cook the Pasta

   5 min hands-on14 min waiting

   • Add dry whole-grain pasta to the pan. Ensure pasta is submerged in liquid.
   • Simmer gently over medium heat for 12-15 minutes, stirring frequently, until pasta is al dente and sauce thickens. Add water or stock if needed.

7. Finish and Serve

   2 min hands-on

   • Remove bay leaf and parmesan rind before serving.
   • Serve in bowls with grated parmesan, rosemary, cayenne pepper, and olive oil.
   • Cooking tips:
   • Mash some pinto beans before adding to thicken the sauce naturally.
   • Stir pasta frequently to prevent sticking.
   • For more spice, increase cayenne or add red pepper flakes.
   • Add water or stock when reheating leftovers to adjust consistency.