Yield: 2 servings
Pretty good, although not excellent. The flavors fell a little flat. May have needed more salt and lemon zest…
- 1/2 cup dried white beans, soaked in water overnight
- 2 cups water
- 1 bay leaf
- 4 garlic cloves
- 6 ounces dried pasta (shells, farfalle, orecchiette)
- 1/3 cup vegetable stock
- 2 red bell peppers, seeded, de-ribbed and cut into 1/2-inch strips
- 4 cups Swiss chard or escarole, cut into 1/2-inch stripes and well washed
- 1 tablespoon grated lemon zest
- salt and freshly ground pepper to taste
- 2 tablespoons fresh lemon juice
- Drain and rinse the beans. Put them in a saucepan with the water, bay leaf and 2 of the garlic cloves. Bring to a boil over high heat, then reduce heat and simmer until tender, 45 to 60 minutes. Set aside.
While the beans are cooking, bring a large pot of salted water to a boil; add the pasta, cover, and cook until just done.
- Finely chop the remaining 2 garlic cloves. Set aside.
- Pour the stock into a saute pan; bring to a simmer over medium heat. Add the pepper strips and simmer for 5 to 8 minutes. Add the greens and lemon zest, stirring until greens are wilted, about 3 to 4 minutes.
Using a slotted spoon, remove beans from their cooking liquid and add them to the peppers and greens. Warm through. Season with salt and pepper, then stir in the lemon juice.
- Drain the pasta, place it in a heated serving bowl and toss with the bean mixture. Add the chopped garlic and toss to mix. Serve immediately.