Pasta with shell beans and greens
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Pasta with shell beans and greens
  Pasta    Beans    Greens    Vegetarian  
Last updated 6/12/2012 1:02:25 AM. Recipe ID 25986. Report a problem with this recipe.
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      Title: Pasta with shell beans and greens
 Categories: Pasta, Vegetarian, Madison
      Yield: 4 servings
      1 lb Cranberry beans (in pods)
      1 c  -Cooked, Dried Beans
      1    Bay leaf
      6    Sage leaves; -=OR=-
    1/2 ts -Dried Sage
      5 tb Fruity olive oil
      4    Garlic cloves
      1 md Carrot; finely diced
      2 lb Greens; such as
           -Mustard, Kale, Turnip
           - or a mixture
      1 md Red onion; finely diced
      3 pn Red pepper flakes
     12 oz Penne, ziti or shell pasta
           Freshly ground pepper
  SHELL THE BEANS then put them in a pan with water to cover; add the
  bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of
  the garlic cloves and add it to the pan along with the carrot. Salt
  lightly and simmer until the beans are tender, about 30 minutes. Add
  more water, if needed. When beans are tender, set them aside in the
  liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2
  tablespoons of the oil in a skillet and gently wilt the onion. Chop
  the remaining garlic and sage leaves and add them to the onion, along
  with the red pepper flakes. Cook for a few minutes, then add the
  greens. Add 1/2 cup or so of cooking water from the beans and salt to
  taste; cook until greens are tender, about 15 minutes. When greens
  are done, add beans and enough liquid to make a little sauce. Cook
  the pasta in a large pot of boiling, salted water. When it is done,
  scoop it out and add it directly to the greens and beans. Toss them
  together, then turn into a heated serving dish. Drizzle the remaining
  olive oil over the top, season with plenty of pepper and freshly
  grated cheese.
  Deborah Madison - "Prodigy Guest Chefs Cookbook"

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Recipe ID 25986 (Apr 03, 2005)

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