Winter
Pick over the beans, discarding any stones or other objects and any beans that are discolored. Place the beans in a deep bowl and pour in enough cold water to cover them by at least 4 inches. Soak the beans for at least 8 hours, or overnight.
Drain the beans and transfer them to a deep, heavy 6 qt pot. Add the water, potatoes, rosemary, bay leaves, and red pepper and bring to a boil over high heat. Adjust the level of heat to medium and cook, stirring occasionally, for 30 minutes.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until light golden, about 6 minutes. Stir in the trito and continue cooking until fragrant and very lightly browned, about 2 minutes. Add the crushed tomatoes and simmer for 10 minutes.
Scrape the trito mixture into the soup pot. If using ham hocks, add them now. Continue simmering until the beans are tender, about 1 hour. If using pork butt, add it 30 minutes after adding teh trito mixture.
Meanwhile, as soon as the potatoes are cooked, transfer them to a bowl, mash them roughly, and return them to the pot. Remove meat from the pot. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a boil before continuing.)
Stir in the pasta. Cook, stirring often, until the pasta is tender, about 10 minutes.
Remove the soup from the heat and season it with salt and pepper to taste. Let it stand for 5 minutes, then serve sprinkled with the grated aheese.
Trito recipe necessary and separate.
Better on the second or third day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 362 | ||
Calories from Fat: 33 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 23.2mg | 7 % | |
Sodium 1832.5mg | 63 % | |
Potassium 1255.7mg | 33 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 52.6g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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