Paste E Fagioli
Ingredients:
| 10 lb. |
Onions, diced ½ inch |
| 1 lb. |
Garlic, chopped |
| 6 lb. |
Pinto beans (soaked overnight) |
| 6 lb. |
Cranberry beans (soaked overnight) |
| 2 each. |
Ham hocks |
| 2-No.10 cans |
Diced tomatoes |
| 1-No.10 can |
Tomato puree |
| 12 gal. |
Chicken stock |
| 3 lb. |
Elbow macaroni |
| 2 bnch. |
Parsley, chopped |
| |
Cornstarch slurry if needed |
| |
Salt and pepper to taste |
Method:
- Drain and rinse beans in a colander.
- Cook pasta until al dente, cool, toss with oil and set aside.
- In a steam kettle, sauté the onions and garlic until soft.
- Add the beans, stock and ham hocks. Bring to a boil and simmer until the beans are tender, approximately 45 minutes.
- Add the diced tomatoes and puree. Simmer another 15 minutes.
- Check the consistency and seasoning.
Source: Chef Keith Hammerich, CCSF |
