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MAKES 6 servings - 1 cup (7 oz/220 g) dried borlotti or cranberry beans |
Here, beans and pasta are combined in a classic soup of southern Italy. Borlotti beans, which are ivory-beige with maroon speckles, are known as cranberry beans or French horticultural beans in the United States. If you can find fresh borlotti shell beans, which are in season in late summer and early autumn, you can substitute 2 cups (14 oz/440 g) of them for the dried beans. Cook them in boiling water until tender, about 30 minutes. |
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Pick over the beans and discard any misshapen beans or stones. Rinse the beans under cold running water and drain. Place in a large bowl with cold water to cover generously and let soak for at least 4 hours or for up to overnight. Drain the beans, rinse well, and transfer to a large saucepan. Add 8 cups (64 fl oz/2 I) cold water and the garlic cloves and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low and simmer, uncovered, until the beans are tender, about l'h hours. Drain and set aside. Buon appetito! |
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