As I type this, it's a balmy 58 degrees here in sunny California, in the middle of July. Not sure what's going on with is odd weather pattern, but it inspired me to make one of my favorite go to dishes when the sky is clouded over and there's a chill in the air.
The beans above are exceedingly delicious, simple, and comforting. They remind me of bygone days spent in my Italian grandmother's kitchen, and the sense of comfort I had when she would set a brimming bowl of pasta fagioli, in front of me. Eating her simple, nutritious, and downright scrumptious food always brought a smile to my face. I hope this recipe does the same for you.
Rachel's Pasta Fagioli With Olio Nuovo - Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as FS17, Coratina/Frantoio, or Empeltre
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.