Ted Schatzki’s Pasta and Beans – Windermere style

  • 1lb dried white beans
  • 2 quarts of water
  • ¼ cup olive oil
  • 2 cloves of garlic, peeled
  • 1tsp dried basil
  • 2 teaspoons salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup stock
  • 3 tomatoes peeled and chopped
  • 1lb medium macaroni
  • 2 tablespoons minced parsley
  • Freshly grated parmesan
  1.  Wash beans and cover with water, allow to soak overnight or bring to a boil, simmer for two minutes and allow to stand for one to two hours before proceeding.
  2. Simmer beans for 2 hours (1hr 45 mins more likely) until the beans are tender
  3. Heat the oil in a small pan and sauté the garlic in it.  Add the basil, salt, pepper, stock and tomatoes and bring the mixture to a boil.  Pour in the cooked beans.
  4. Cook the macaroni according to packet instructions.  Drain and reserve the liquid. Add the macaroni to the beans and cook for five to ten minutes longer.  Adjust the consistency of the dish by crushing some of the beans if it is too dry or by adding some of the reserved liquid if it is too dry.  Discard any remaining liquid.  Serve sprinkled with the parsley and the cheese.  And a bit of olive oil.