Ingredients Jump to Instructions ↓

  1. 1/2 lb Dried kidney beans

  2. 2 oz Pancetta; chopped

  3. 1 Bay leaf

  4. 1 Garlic clove

  5. 6 Fresh Sage Leaves

  6. 2 Celery stalks; chopped

  7. 2 md Onions; chopped

  8. 2 md Carrots; chopped

  9. 5 tb Olive oil

  10. 6 c Water

  11. 1/2 tb Fresh thyme

  12. 1 tb Fresh rosemary sprigs

  13. finely chopped Salt Pepper, freshly ground 1/4 lb Fresh tagliatelle

Instructions Jump to Ingredients ↑

  1. SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.


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