VARRI GREEN FARM
GROWING IN HARMONY WITH NATURE


PAPA'S PASTA FAGIOLI


1 POUND DITALINI PASTA - COOKED
2 CUPS DRY NAVY BEANS - COOKED UNTIL SOFT
  2 CUPS COOKING ONIONS (WHITE) - FINELY CHOPPED
1/2 CUP SPRING ONION GREENS - FINELY CHOPPED
1/2 CUP CELERY - FINELY CHOPPED
2/3 CUP OLIVE OIL
1 CAN (6 oz.) ORGANIC TOMATO PASTE
1 CAN (8 oz.) ORGANIC TOMATO SAUCE OR PUREE
8 CLOVES GARLIC - MINCED
1 1/2 TBS. DRIED PARSLEY
1 TBS. DRIED BASIL
2 tsp. DRIED OREGANO
1/8th tsp. CAYENNE PEPPER
1/8th tsp. CELERY SEED
SALT AND PEPPER TO TASTE

ITALIAN VINAIGRETTE SALAD DRESSING

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  COMBINE CHOPPED COOKING ONION, CELERY, AND OLIVE OIL IN A LARGE SAUCE PAN, SAUTÉ OVER MEDIUM HEAT (5) UNTIL SOFT AND TRANSLUCENT. TURN UP HEAT TO MEDIUM-HIGH (8), THEN ADD 1/2 OF THE TOMATO PASTE, 1/2 OF THE GARLIC, AND 1/4 CUP WATER. SAUTÉ AND STIR UNTIL SOME OF THE SUGARS HAVE CARAMELIZED, FOR ABOUT 5 MINUTES. ADD 3 CUPS OF WATER, THE REST OF THE TOMATO PASTE, TOMATO SAUCE, GARLIC, SPRING ONIONS, HERBS AND SPICES, AND SIMMER ABOUT 15 MINUTES. ADD THE BEANS WITH THEIR LIQUID AND COOK OVER MEDIUM HEAT FOR ANOTHER 30 MINUTES, OR UNTIL MIX IS THICK ENOUGH TO SPOON OVER PASTA. ADD WATER IF DESIRED, TO INCREASE COOKING TIME - MAKING THE BEANS CREAMIER. LASTLY, SEASON TO TASTE WITH SALT AND FRESH GROUND BLACK PEPPER.

NOTE: TRY THIS BEAN SAUCE MIXED WITH 2 CUPS BROWN RICE - COOKED, INSTEAD OF DITALINI PASTA, FOR A GREAT ITALIAN BEANS AND RICE DISH.  WE OFTEN ADD: CHOPPED, COOKED VEGAN SAUSAGE PATTIES OR BURGERS, FRESH CHOPPED PARSLEY, GRATED PARMESAN CHEESE, DRIZZLE OF OLIVE OIL, AND FINELY CHOPPED SPRING ONION AT THE TABLE. SERVE WITH A FARM FRESH SALAD AND ITALIAN VINAIGRETTE DRESSING.

NOTE:: SOAK BEANS AT LEAST TWO HOURS OR OVERNIGHT. RINSE THEM WELL AND THEN PLACE
IN A PRESSURE COOKER WITH ENOUGH WATER TO COVER THE BEANS. FURTHER DIRECTIONS
FOR PRESSURE COOKING THE BEANS AND OTHER FOODS CAN BE FOUND AT THIS LINK.

NOTE::: IF YOU DO NOT USE A PRESSURE COOKER, YOU CAN SOAK THE BEANS OVERNIGHT.
RINSE THEM WELL IN THE MORNING, AND PLACE IN A LARGE POT WITH LOTS OF WATER.
 COOK OVER MEDIUM-HIGH HEAT FOR 3 TO 6 HOURS OR UNTIL BEANS ARE TENDER.
WATCH THE BEANS CAREFULLY, STIRRING OCCASIONALLY. ADD WATER AS NEEDED.


MAKES APPROX. 6 SERVINGS.



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