Pašta Fažol (Traditional Istrian Bean and Pasta Stew)

Sastojci

• Dried white beans (e.g., cannellini or navy)250g
• Small pasta shapes (e.g., ditalini, macaroni)150g
• Pancetta or smoked bacon, diced100g
• Onion, finely chopped1 medium
• Carrots, finely chopped1 medium
• Celery stalk, finely chopped1
• Garlic, minced2 cloves
• Tomato paste1 tbsp
• Vegetable or chicken broth1 liter
• Olive oil2 tbsp
• Bay leaf1
• Fresh parsley, chopped (for garnish)2 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed

Koraci

1. 1

   Soak the dried beans overnight in plenty of water. Drain and rinse.

2. 2

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.

4. 4

   Add minced garlic and tomato paste. Cook for another minute until fragrant.

5. 5

   Add the soaked and drained beans, bay leaf, and broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until beans are tender. Add water if needed to keep beans submerged.

6. 6

   Once beans are tender, remove the bay leaf. Mash some of the beans against the side of the pot to thicken the stew.

7. 7

   Add the small pasta shapes to the pot. Cook according to pasta package directions, stirring occasionally, until al dente. The stew should be thick.

8. 8

   Stir in the cooked pancetta. Season generously with salt and black pepper to taste.

9. 9

   Serve hot, garnished with fresh chopped parsley.