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Add a photoServings: 6
Ingredients
- 2 Tbsp. pork fatback slightly softened,
- Â Â and mashed into a paste
- 2 Tbsp. extra-virgin extra virgin olive oil plus
- 1/4 c. extra-virgin extra virgin olive oil to drizzle
- 1/4 c. finely-minced Italian parsley
- 1 med Spanish onion finely minced
- 2 Tbsp. tomato paste
- 2 x liters Brown Chicken Stock (see recipe)
- 3 c. cooked borlotti beans may sub kidney beans
- 2 c. pcs of raw pasta left over from
- Â Â making tortellini or possibly pappardelle
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a Dutch oven, heat the pork fat and extra virgin olive oil over high heat till it is almost smoking. Add in the parsley and the onions and cook over high heat, till they are browned and soft, about 8 to 10 min.
- Stir in the tomato paste and cook over medium heat 10 min. Add in the Brown Chicken Stock and the cooked beans and bring to a boil. Add in the pasta pcs and cook 5 or possibly 6 more min. Remove from heat and allow to rest 10 min.
- Divide among 6 serving bowls, drizzle with remaining oil and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 133 | 30% |
| Total Fat 15.09g | 19% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 577mg | 24% |
| Potassium 535mg | 15% |
| Total Carbs 62.94g | 17% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.49g | 2% |
| Protein 14.1g | 23% |
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