Casarecce with porcini and pinto beans from The Really Helpful Cookbook by Ruth Watson

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Notes about this recipe

  • veronicafrance on December 11, 2015

    This is a book I almost certainly would never have used if it weren't for EYB. And in fact I can hardly say I cooked this dish, I made so many substitutions. But it definitely has potential. No fennel bulbs, so I just added some fennel seeds to the onions. Cheap sliced ham in a packet from the supermarket. I started with dried pinto beans and overcooked them in the pressure cooker. Cream is banned at present, so I used 0% fromage blanc. After two glasses of wine, I didn't measure anything, just threw it together till it looked right to my eyes. And it was still delicious. With good ham, fennel, and yes, maybe a bit of cream (though the fromage blanc, added at the last minute, worked amazingly well), it would be superb, a nice variation on my pasta e fagioli standby.

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