Pasta San Giuseppe
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Source: Pauline Viviano
| beans, frozen, canned or dried [I use dried; if you use canned, use more than one cup] | |
| 1 cup | dried black-eyed peas |
| 1 cup | fava beans |
| 1 cup | dried navy beans |
| 1 cup | dried chick peas |
| 1 cup | dried lima beans |
| 1 cup | dried peas |
| 1 cup | dried lentils |
| 1 | onion, (per kind of bean), chopped |
| 1 | tomato, (per kind of bean), peeled and chopped |
| 1 clove | garlic, minced, (per kind of bean |
| 1 head | endive, cleaned and cut |
| about a cup | fennel, leafy part, as well as some of the celery part [you can used |
| salt and pepper to taste |
Use any mixture of beans, five or more kinds is best.
If using dried beans, soak beans overnight and drain off water. [I use one cup each of beans which makes enough to feed an army, but it freezes well and tastes even better after it has been frozen]. When cooking beans bring water to boil and then drain off. Add more water, bring to second boil and then put on simmer until beans are cooked. [This double boiling takes away the embarrassment associated with bean eating--to put it delicately.] [Cooking the beans used to take forever, but I learned that putting in a tomato slows down the cooking process. Don't ask me why, I'm not a chemist. Last time I made it I didn't add the tomatoes until after the beans had cooked and were within 15 minutes or so of being done. I was done in less than half the time it used to take me]. Add enough water to the beans while cooking so then when they are cooked there is still some water in the pot. You want the bean sauce to be soupy.
Sauté onion, garlic, and tomato in olive oil. To each kind of bean, (and it is BEST to cook each bean separately), add one onion and one tomato, and 1 clove of garlic. (7 tomatoes for 7 beans, etc.).
When beans are cooked, in another pot boil endive for five minutes and then add endive and the water it was cooked in to the beans, having by now put all the beans in one very big pot. Add fennel to bean mixture. Add salt and pepper to taste. Simmer awhile.
Cook your noodles [home-made are best, as we know!]. Drain noodles and add them to the bean sauce. This dish should be soupy.
I got this recipe from Marianne Viviano, who got it from her mother, who got it from someone else. Oral tradition is wonderful. I have never had anyone else's Pasta de San Guiseppe, but the recipe here is absolutely out of this world. It takes a while to make, but it is well worth it. It freezes well even with cooked noodles in it. From Pauline Viviano.
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