<\/a><\/p>\n\u00a0Ingredients:<\/strong><\/span><\/p>\n300 g \/ 10\u00bd oz of borlotti or cannellini beans (alternatively: pinto beans)<\/span><\/p>\n100 g \/ 3\u00bd oz of pureed tomatoes<\/span><\/p>\n1 small onion, chopped<\/span><\/p>\n100 g \/ 3\u00bd oz of bacon, chopped<\/span><\/p>\n1 big potato, chopped<\/span><\/p>\n1 tbsp extra virgin olive oil<\/span><\/p>\nsalt<\/span><\/p>\nground red pepper<\/span><\/p>\noregano<\/span><\/p>\nparsley, chopped<\/span><\/p>\n300 g \/ 10\u00bd oz of\u00a0ditali or ditaloni pasta <\/span>(or similar type of pasta)<\/p>\n* \u00a0* \u00a0* \u00a0* \u00a0*<\/span><\/p>\nA little prenote:<\/em> My family’s recipe uses exclusively dried beans, which take much longer of course. You can speed it up a little by letting the beans soak in water overnight. I must admit though, that not having always several hours available to cook the beans, I have tried a few times to replace the dried ones with canned beans. The outcome is fine. As long as you season it well you shouldn’t be noticing a big difference.<\/span><\/p>\nRinse the beans (canned beans as well as the dried ones if they have previously soaked in water). Pour them in a pot and fill it with water (at least 3 times more water than the beans). Put the stove on medium to high heat for at least 30min, if canned beans, 1h if dried beans.<\/span><\/p>\nThen stir in all the other ingredients, except the pasta. Cover the pot with a lid and let it cook until the sauce gets thicker and creamy. Stir occasionally and add additional hot water if necessary. Please note that dried beans can take up to 2-3h to cook.<\/span><\/p>\nIn the meantime prepare the pasta in a separate pot with salted boiling water, and add it al dente to the beans. Stir well and serve.<\/span><\/p>\nBuon appetito!<\/span><\/p>\nPrep Time: 1h (canned beans), 2-3h (dried beans)<\/span><\/p>\nServes 4<\/span><\/p>\n\u00a0<\/span><\/p>\n\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Pasta and beans is a traditional Italian dish I grew up with. And it is one of my favorites. If I had to describe it in a few words, I’d say it is a genuine, so intense-flavored but still so simple dish that you just can’t but love it.\u00a0I still wonder why it hasn’t gained […]<\/p>\n","protected":false},"author":1,"featured_media":743,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,5],"tags":[182,183,134,135,56,181,180,184,185],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/742"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=742"}],"version-history":[{"count":6,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/742\/revisions"}],"predecessor-version":[{"id":751,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/742\/revisions\/751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/743"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}