This is one of my easy-peasy favourite fall and winter dish. Why not celebrate fall with an appropriate din-din that’s so hearty!! I love this recipe from every perspective – it’s a perfect 10. Firstly, it tastes heavenly and for me, taste is king. Secondly, I can be hungry enough to eat a horse and it always satisfies well before I’m finished my serving. Next, it’s so flipping nutritious if I could do a cartwheel to celebrate, I would….but I cannot. And finally, it’s so economical. Really, this dish is better than a hat-trick!!
In Italian “they” call it Ricci and Pauvre – Rich and Poor. I say it’s rich in flavour and nutrition and fits everybody’s budget. When I want to go meatless in perfect flexitarian style, this dish makes so much sense (and perfect cents). Give it a try, you’ll just love it too!!
1 can (540mL, 19oz) drained and rinsed white kidney beans
1 can (540mL, 19oz) drained and rinsed chick peas
1 tomato diced
6-8 crushed garlic cloves
1 cup white wine
3 cups chicken or vegetable stock
Digitali pasta noodles (use an amount to your liking, err on the side of less)
fresh chopped parsley & parmesan cheese to garnish
1 tbsp olive oil
Pour a dab of olive oil at the bottom of a sauce pan and turn the element to medium low heat. Add the crushed garlic and cook to soften. Then add chopped tomato and heat. Add half of each can of white kidney beans and chick peas and mash with potato masher right in the pot. Pour in the stock, and white wine. Then add the rest of the beans and chick peas whole (unmashed). Allow to simmer. About 20 minutes before serving heat this up to boiling at which time you add the amount of pasta noodles to your liking and boil until pasta is al dente. A friend of mind made this recipe and added some boiled, chopped spinach and said it was very divine.
I often serve this with garlic bread on the side, like in the photo. It’s a taste explosion that’s simply heavenly.