The Meat Lover's Meatless Cookbook - Kim O'Donnel [60]
at least three different kinds of
greens
1½ to 2 teaspoons salt
Ground black pepper
4 cups cooked jasmine or
basmati rice, made from
1⅓ cups uncooked rice
(For how to cook rice, see
page 203)
HERE’S WHAT YOU DO:
Stir the thyme, oregano, cayenne, smoked paprika, chipotle chile, and white pepper (if using) into the roux-enriched stock.
Stir in the greens, which will gradually wilt and shrink. When the greens are wilted, add the salt gradually, and taste, adding more as you see fit, plus black pepper. Cook the gumbo over medium-low heat for about 40 minutes, until the greens reach your desired tenderness.
Serve over the rice.
Makes 6 to 8 servings
Nonna Caterina’s Pasta e Fagioli ★ Wilted Greens in a Skillet Vinaigrette
NONNA CATERINA’S PASTA E FAGIOLI
I used to work with Gio (short for Giovanni), whose parents are first-generation immigrants from Sicily. A few years ago, Gio was kind enough to share his mama’s recipe for pasta e fagioli, a cross between a bean soup, stew, and sauce, with a little pasta thrown in for good measure.
Essentially, this version is a three-legume affair, simply seasoned with modest ingredients, then slightly diluted so that the pasta can cook in the beans.
What I like best about this dish is its “cook to order” quality—once cooked, the beans can be portioned out to accommodate the pasta quantity of your choice. Too many beans, you say? Freeze ’em for later.
INGREDIENTS
1 cup dried pinto beans
1 cup dried green or yellow split
peas
2 tablespoons olive oil, plus more
for seasoning
1 cup diced onion
4 carrots, washed, peeled, and
diced
4 celery stalks, washed and diced
1 teaspoon dried oregano
¼ teaspoon cayenne
1 cup dried green lentils
4 cloves garlic—2 whole,
2 minced
2 sprigs fresh thyme, or
1 teaspoon dried
Parmigiano-Reggiano cheese rind
(optional but nice)
1½ teaspoons salt
Ground black pepper
About 4 ounces pasta per serving
(spaghetti broken into fourths;
ditalini, which are shaped like
short little tubes; or Spanish
fideos)
HERE’S WHAT YOU DO:
Place the beans and peas (but not the lentils) in a soup pot and cover with water, plus a few inches. Soak for at least 4 hours or overnight at room temperature. (If your kitchen is very warm, place the beans in the refrigerator to minimize chances of fermentation.)
Drain the beans and set aside.
Place a heavy-bottomed soup pot over medium heat and heat 2 tablespoons of the oil. Add the onion, half of the carrots, and half of the celery. Cook over medium-low heat until the onions soften slightly and are aromatic, about 5 minutes. Stir in the oregano and cayenne.
Add the drained beans and lentils. With a wooden spoon, coat the beans with the aromatics and oil. Then cover the mixture with 4 to 6 cups of water (add 4 cups first, then add more water if the beans are not covered).
Add the whole garlic, thyme, and Parmigiano-Reggiano rind (if using). Bring to a boil and allow to cook at a rolling boil for 5 minutes. Lower the heat to a simmer and cover the pot.
Meanwhile, in a blender or food processor, puree the remaining carrots and celery, plus the minced garlic, adding a small amount of water (about ¼ cup) to moisten the mixture. Stir into the bean mixture.
Cook the mixture until tender to the bite, 45 to 60 minutes. Add the salt and pepper, taste, and add more as you see fit.
¼ cup fresh parsley, chopped
finely
Zest of 1 lemon
Grated Parmigiano-Reggiano
cheese, for garnish (optional)
ASSEMBLING YOUR PASTA E FAGIOLI:
For each serving, measure out 1 cup of the beans (4 servings = 4 cups).
For four servings, bring 4 cups of water (with ½ teaspoon of salt) to a boil. Stir in the beans, cover the pot, and allow the mixture to come to a boil. Add the pasta, stir to combine, and cover. Cook until the pasta is al dente, 9 to 11 minutes, but pay attention to the water level and add more water if the bean mixture is getting dry.
While the pasta cooks, prepare parsley and lemon zest for garnish.
Serve in individual bowls. Sprinkle with the parsley and lemon zest and add a drizzle