Remember in my falafel recipe how I mentioned that my sister-in-law sent me an “esoteric grab bag of spices?” Well, not only did she send spices, she also sent me a bag of tongues of fire beans! How can you not be excited about beans named tongues of fire? I thought of them yesterday when I was trying to come up with a recipe for My Legume Love Affair.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small carrot, minced
- 1 stalk of celery, minced
- 4 cloves of garlic, minced
- 1 6-ounce can tomato paste
- 2 cups cooked tongues of fire beans
- 5 cups vegetable broth
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- sea salt and freshly cracked pepper, to taste
- 3 3/4 ounces uncooked gluten-free pasta (1 1/2 cup)
- shredded parmesan cheese, to garnish
- Heat a medium-large pot over medium heat. Add the olive oil, and once heated add the onion, carrot, celery and garlic. Allow vegetables to soften, 5-7 minutes. Add in the tomato paste and cook about 5 minutes. Stir frequently so the paste doesn’t burn.
- Add the broth, beans and spices. Turn heat to high, until broth begins to boil, then reduce to medium.
- Add the pasta and cook until al dente, about 8 minutes. Remove from heat, garnish and serve.
If you can’t find tongues of fire beans, any of the beans listed above or even pinto or kidney beans would be a good substitute.
I used 4 cups of vegetable broth and 1 cup of bean water for the broth. It gave the soup a heartier feel. If you are cooking your beans from scratch, you might want to give it a try.
Make sure to remove the pot from the heat when the noodles are on the crunchier side of al dente. They will continue to absorb liquid from the residual heat.
My Legume Love Affair is hosted over at Kannada Cuisine this month. Check in early June for a list of all the legume recipes.
And because any recipe for pasta e fagioli would be remiss if it did not mention it’s other moniker, pasta fazool, here’s Dean Martin. :)