Usually is made with dry beans and requires much more time.
Last year I bought half a 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 do n’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 ).
romano beans (cranberry beans)
shallot, finely chopped
cloves garlic, minced
salt or to taste
freshly ground pepper
stock or water
Wide homemade noodles cut short ( or 2 cups short pasta like elbow macaroni)
Smoked sausage (one per person)
In This Recipe
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 changes colour.
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 flavours.
If you do not want to use flour, just omit the 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).