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1 cup mixed beans, soaked overnight
1/8 cup lentils
3 cups vegetable stock
1 cup white wine
1 cup roasted and sliced onion
1/4 cup julienned carrots
1/4 cup julienned celery
1/4 cup julienned fennel
1/4 cup julienned leeks, white part only
1/4 cup julienned turnip
1/4 cup julienned green bell pepper
1/4 cup green beans, cut into 2-inch
lengths
8 ounces dried fettuccine or spaghetti
1.5 cups Pistou sauce
chopped fresh basil
freshly ground black pepper
salt |
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Method :
In a medium saucepan, combine the beans,
lentils, stock and wine. Simmer for 45 minutes, or until tender. Drain
well and set aside. In a large
nonstick sauté pan, sweat the onions, carrots, celery, fennel, leeks,
turnip, pepper and green beans for 5 minutes, or until just tender. Set
aside. Cook the
pasta according to the package directions. Drain well. In a large
serving bowl, combine the beans, vegetables and pasta with 1 cup Pistou
Sauce and toss well. Season to taste with salt and pepper. Garnish with
the remaining pistou and basil.
Serves 4-6
The various beans and vegetables make this
a very colorful dish. An interesting combination might be yellow split
beans, black beans, garbanzo beans, navy beans, red beans, and pinto
beans - probably there are dozens more. If you want to, you could start
with 2.5 cups of various types of canned beans that you have rinsed well
and drained.
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