Pasta Frijoles

[Reel 224]

Lou: Gave me the inspiration to cook Pasta Frijoles for lunch this afternoon and this is what it looked like.

Joe

[ChileRelleno]

Looks good from here, looks like serious comfort food.
Tell me what all's in it.

[STRIPER LOU]

Looks great Joe! Sometimes I'll cook down some sausage meat or ground pork and ground beef and add that to the mix. Gracie like meatballs too. And of course hot pepper flakes, EVOO, and pecorino romano.

Oh well, and the kitchen sink too!

I was tempted to get my spoon and reach right into that picture!

Just finished removing 3" of ice and snow from the driveway and a  bowl of that would go great with a shot of brandy to wash it all down!

Have a good afternoon,  ..  Lou

[Alto Mare]

Good stuff Lou! When Mom made pasta e fagioli, or pasta e fasciuol... dialect, she cooked the beens this way, some still do today:

There was always a couple of piece of pork rind in that pignata to bring it home .
That dish will sure warm your soul.

Sal

[Reel 224]

Chile: It's a simple recipe.
1/4 cup EVOO
1-whole onion
2-small carrots
1-stalk of celery
3-cloves of garlic
3-quarts tomato puree
3-16oz cans Kidney beans
1-pound macaroni elbow/tubetti or others depends on your likes
1-cup of vegetable broth
salt and pepper to taste, I add Basile and Italian seasoning and also hot pepper flakes.

Boil the macaroni separately
saute the vegetables in EVOO till onion are translucent then add vegetable broth, let it come to the boil add the tomato bring that to the boil, last add the beans and pasta.

You can pecorino romano and croutons also.

Lou you already no how to cook it so I'll leave it to you. We were lucky with this storm we just had rain and wind up to 50-60Mph, we had no damage but the shore like got hit pretty bad. We are 12 miles inland so no flooding to worry about.

Joe

Sal; you just upped one notch. Thanks for sharing that.     

[STRIPER LOU]

Good recipe Joe, mines a bit different but they're all good.  On a real cold day, Gracie prefers hers more on the soupy side and I like mine kinda stick to your ribs style. Italians have different styles of cooking and there all good cause they all know how to eat!!

Sal, beans in a clay pot. How could that possible be any better? I had some years ago Baked Beans, molasses, and ham hocks that were cooked over a wood stove. The aroma in that place was enough to make you gain 30 lbs! I'm not quite sure but I think we were in Springfield Mass.

.................Lou

PS Guess what I just had for lunch!!!!!

[ChileRelleno]

Chile: It's a simple recipe.

Thanks, will try some time.

[Reel 224]

Lou&Sal; See what you guys started, trouble makers . Just kidding, but I do think Lou is the ring leader.

Joe

[STRIPER LOU]

Naw Joe, no troublemaker here at least I don't think so, but I do eat a lot and I'm very good at it!

[Reel 224]

Naw Joe, no troublemaker here at least I don't think so, but I do eat a lot and I'm very good at it!

True that..........Joe

[Dominick]

Good stuff Lou! When Mom made pasta e fagioli, or pasta e fasciuol... dialect, she cooked the beens this way, some still do today:

There was always a couple of piece of pork rind in that pignata to bring it home .
That dish will sure warm your soul.

Sal

Sal this might be true or an urban legend.   Dominick

In the old days, they cooked in the kitchen with a big kettle that always hung over the fire.
Every day they lit the fire and added things to the pot. They ate mostly vegetables
and did not get much meat.  They would eat the stew for dinner, leaving leftovers
in the pot to get cold overnight and then start over the next day.
Sometimes stew had food in it that had been there for quite a while.

Hence the rhyme:

"Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old".

[David Hall]

Good stuff for certain.

[Reel 224]

Here in the leftovers for the week or month.

Joe

[Reel 224]

Good stuff Lou! When Mom made pasta e fagioli, or pasta e fasciuol... dialect, she cooked the beens this way, some still do today:

There was always a couple of piece of pork rind in that pignata to bring it home .
That dish will sure warm your soul.

Sal

Sal this might be true or an urban legend.   Dominick

In the old days, they cooked in the kitchen with a big kettle that always hung over the fire.
Every day they lit the fire and added things to the pot. They ate mostly vegetables
and did not get much meat.  They would eat the stew for dinner, leaving leftovers
in the pot to get cold overnight and then start over the next day.
Sometimes stew had food in it that had been there for quite a while.

Hence the rhyme:

"Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old".

Dominick: Was that when you were a little boy?

Joe

[Alto Mare]

Dominick, we had a gas stove but did lots of cooking on fire, it just taste better. We did have a heavy copper kettle sitting over the fire that swung into the room.
You will never eat polenta better than the one cooked in that kettle, or anything else.
I miss those days, but still cook on my wood borning stove at times.
As for leftovers sitting in the pot, I believe its a legend.