Total Time: 1 h 10 min
Prep Time: 10 min
Cook Time: 1 hr
Pasta with roman beans, or fagioli. Roman beans are very similar to the cranberry bean. White or tan, with red, magenta, or black stripes. If you are having a hard time finding either of these beans you can substitute pinto beans.
- 16 oz. roman beans
- Morton iodized salt/McCormick ground black pepper
- 1/4 onion – chopped
- 1 can San Marzano whole peeled tomatoes
- 2 Tbsp. C&H pure cane granulated white sugar
- 1 box Jovial gluten-free pasta
If you are using fresh roman beans, you must rinse the beans before you cook them, and soak beans overnight in water. Using the same water, boil beans and add salt and pepper. After the beans are done cooking, drain the water.
Then in small frying pan sauté onion and the peeled tomatoes together. Add salt, pepper, and sugar to the beans. Cook the Jovial gluten-free pasta. Keep some water on the side in case the pasta is too dry. Add the beans to pasta.
Plate the pasta and sprinkle with parmesan cheese, if desired.
More about Gluten-Free Fagioli
The roman bean, or fagioli, is a variety of the cranberry bean bred in Italy. The cranberry bean is medium to large and splashed or streaked with red, magenta, or black. The roman bean has a thicker skin then the cranberry bean.