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Author Notes: Usually is made with dry beans and requires much more time.
Last year I bought half bushel of romano beans, so I had some in the freezer.
Fresh Romano beans ( or Fresh cranberry beans ) may be found at farmers markets in late summer
After shelling and cleaning they don’t require presoaking and they cook in under an hour.
In winter substitute with 2 cans ( 19 oz ) of romano beans, drained and rinsed ( optional ).
- 3 cups romano beans ( cranberry beans )
- 5 cups water
- 2 teaspoons salt
- 3 teaspoons oil
- 1 shallot , finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground pepper
- 4 cups stock or water
- Wide homemade noodels cut short ( or 2 cups short pasta like elbow macaroni)
- Smoked sausage (one per person)
- In large saucepan place beans, water and salt . Bring to a boil and reduce heat to a simmer.
- Cook, uncovered, about 40 minutes or until tender.
- Turn off heat and let beans cool in liquid.
- Drain and use in soup or salads.
- For soup, heat oil in a big pot over medium heat.
- Add flour and cook 3-4 minutes, until it change color.
- Stir in shallot, garlic, tomato paste and paprika ,and cook about 1 minute.
- Add stock and cooked beans and simmer another 20 minutes to blend flavors.
- If you do not won't to use flour, just omit flour and pure 1/3 of a soup.
- Make soup up to a couple days ahead and refrigerate.
- Just before serving, reheat soup and cook noodles for Fažol i testo or sausages in it ( or if you prefer both ).
- This recipe was entered in the contest for Your Best Recipe with Beans