Pasta and beans – a super classic meal. Known as a poor man’s dish, which contains many secrets of popular wisdom. A simple recipe that provides us with most of the basic nutrients and most of the vegetable proteins and all the essential amino acids.
5 mins
Preparation time
3 mins + resting time
Cooking time
Affordable
Cost
Low
Difficulty
What do you need
Ingredients for 2 persons
- 300 ml water
- 120 g short whole wheat pasta
- 80 g canned Borlotti beans
- 30 g onion
- 30 g carrots
- 30 g celery
- 2 sheets of Kombu seaweed
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Parmesan cheese
- Pepper as required
Useful tools:
- 370 ml Weck jars
Star Column Equipment:
- Ultracombi
- Abbattitore
Preparation
Peel and dice the carrots, celery and onion. Drain the Borlotti beans. Wet the Kombu seaweed sheet and cut it into squares. The Kombu seaweed will facilitate the digestion of the bean skin and limit its fermentation.
Microwave cookig
Add half of all the ingredients, except for the pepper and Parmesan cheese, in to 2 x 370 ml Weck jars. Clean the edges of the jars, close and clamp. Set the microwave (or the Ultracombi in microwave mode) to 800 W, place the jars one at a time and cook for 3 minutes.
Once the cooking is completed, remove the jar from the oven and let it rest, closed, for another 5 minutes. The jar is pressurised and while resting, a vacuum will be formed and the cooking cycle will be completed.
Storage
The pasta and beans are ready to be eaten immediately, simply add parmesan and pepper, or can be kept in the fridge after cooling, preferably in the blast chiller. It can be stored for 7 days.
