By Frank Strona
Past’ n Beans (or Pasta e fagioli ) — FoodTokTV
This is casual recipe that I grew up with which can be made with meatless, with meat or even canned tuna. It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the ho
Updated at: Thu, 17 Aug 2023 11:27:14 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per serving
Calories3730.6 kcal (187%)
Total Fat52.6 g (75%)
Carbs662.1 g (255%)
Sugars129.6 g (144%)
Protein178 g (356%)
Sodium5673.4 mg (284%)
Fiber103.4 g (369%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 x 28 ozcans of crushed tomatoes
i tend to use for this, you can also use your favorite canned or jarred sauce
1 x 14.5 ozcans of fire roasted tomatoes
optional, but add some extra depth of flavor
2 x 16 ozcans of garbanzo beans
drain, and rinse one, the other use with the liquid .)
1can kidney beans
drained, or any other
3 oztomato paste
you can omit as well it just adds more intense tomato flavor
1 lbPasta noodles
usually I go with a penne or elbow but to be honest what ever you have at home will work fine
1 tspgarlic
chopped
½ tspred pepper flakes
½ tspolive oil
2 Tbspparsley
chopped, or dried
3carrots
chopped
vegetables
as desired
2 ozcans tuna in water
i usually use american style tuna in water for this dish but if you can get italian style canned tuna in oil and use the flavored oil instead of olive oil, drained
1pepperoni
stick, sliced
chicken
Leftover, cooked, or other grilled meats
Instructions
Step 1
For additional proteins you can also add either;
Step 2
Preparation
Step 3
Fill a pot of water and salt it to cook the pasta according to the for your brand.
Step 4
In a medium size pot, add the oil, add small pieces of garlic and turn up to medium heat and cook a few minutes. (don’t burn the garlic – you want it soften)
Step 5
Add in the red pepper flakes, and any optional chopped veggies here to soften (But try to chop them to be the same size as the garbanzo beans). if you are making the meat version – this is where I would say add some chopped pepperoni, or leftover chicken or steak.
Step 6
Add the tomato paste
Step 7
Stir and cook into the veggies mix for 3-4 minutes
Step 8
Pour in the chopped tomatoes (optional), then the crushed tomatoes (or sauce). Add the dried parsley here if using it and simmer for 10 min
Step 9
If adding tuna; Add 1 can of the drained Tuna, gently stir to incorporate the mixture.
Step 10
Add salt and pepper to taste. You can also add in any additional italian seasoning and fresh parsley etc.
Step 11
Add the beans. Stir well and cook on low about 25 min.
Step 12
Re tuna After 25 min, add the second can of drained Tuna gently. (I add them separate to keep some larger shreds of the tuna – but you add them both at the same time too earlier on)
Step 13
Stir once and cook on low another 5 min.
Step 14
You want it cooked but firm. Note I will undercook the pasta a few minutes because it will continue to cook in the sauce.
Step 15
Keep some of the water from the pasta back before you drain the pasta boil in case you need it to thin the sauce (about a cup should do it) or just use a slotted spoon or spider whisk and remove pasta and place right into the sauce pan.
Step 16
After the pasta is drained, added to the sauce and beans. Stir together and taste. Adjust any seasoning to taste
Step 17
Turn off the heat, and it’s ready to serve. You can keep this warm in a slow cooker.
Step 18
Sprinkle your preferred grate cheese
Step 19
Thicken or Thin the mixture according to taste – if you want this more of a soup, thin it out with the pasta water. Thicker and it will be a more hearty stew.
Step 20
Notes
Step 21
You can also cook the pasta a few days earlier, cool and store in a large storage bag and just add it direct to the sauce heated mixture when needed.
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