Author Notes
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 ).
—anka
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Ingredients
- Beans
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3 cups
romano beans (cranberry beans)
-
5 cups
water
-
2 teaspoons
salt
- Soup
-
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 noodles cut short ( or 2 cups short pasta like elbow macaroni)
-
Smoked sausage (one per person)
Directions
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In large saucepan place beans, water and salt. Bring to a boil and reduce heat to a simmer.
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Cook, uncovered, about 40 minutes or until tender.
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Turn off heat and let beans cool in liquid.
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Drain and use in soup or salads.
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For soup, heat oil in a big pot over medium heat.
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Add flour and cook 3-4 minutes, until it changes colour.
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Stir in shallot, garlic, tomato paste and paprika, and cook about 1 minute.
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Add stock and cooked beans and simmer another 20 minutes to blend flavours.
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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.
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Just before serving, reheat soup and cook noodles for Fažol i testo
or sausages in it (or if you prefer both).
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