Dalmatian Beans and Noodles Pasta Fazol
Experience the hearty and comforting flavors of Dalmatian Beans and Noodles Pasta Fazol, a rich and rustic dish inspired by traditional coastal cuisine. This soul-warming recipe combines tender borlotti (or pinto) beans, smoky paprika, and a medley of sautéed vegetables in a savory tomato-vegetable broth that’s brimming with depth. Paired with small pasta like ditalini or elbow noodles, it creates a beautifully balanced one-pot meal that's perfect for cozy dinners. With an emphasis on wholesome ingredients and simple preparation, this recipe is ideal for anyone craving a nourishing yet flavorful homemade dish. Garnished with fresh parsley and a drizzle of olive oil, it's a bowl full of comfort and Mediterranean charm. Perfectly suited for vegetarians, this recipe is both satisfying and timeless!
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Recipe Information
Ingredients
- 200 grams dry borlotti beans (or pinto beans)
- 1.5 liters water
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 500 milliliters vegetable stock
- 200 grams small pasta (such as ditalini or elbow noodles)
- 200 grams crushed tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and soak the dry borlotti (or pinto) beans in water overnight, or for at least 8 hours.
Drain and rinse the soaked beans, then place them in a large pot with 1.5 liters of fresh water. Bring to a boil over medium heat, then lower the heat to a simmer. Cook for about 1 hour, or until the beans are tender but not falling apart.
While the beans are cooking, heat olive oil in a large skillet or soup pot over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened and fragrant, about 5 minutes.
Add the minced garlic, bay leaf, and smoked paprika to the skillet, stirring well to coat the vegetables. Cook for an additional 1-2 minutes.
Add the soaked, cooked beans to the skillet along with their cooking liquid. Stir in the vegetable stock and crushed tomatoes, and bring the mixture to a gentle simmer.
Let the mixture simmer for 20 minutes to allow the flavors to meld together. Add salt and black pepper, adjusting to taste.
Separately, cook the small pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Stir the cooked pasta into the bean and vegetable mixture, folding gently to combine. Allow it to cook together for 2-3 minutes.
Remove the pot from heat, discard the bay leaf, and garnish with freshly chopped parsley.
Serve hot with an optional drizzle of olive oil or freshly grated Parmesan cheese for extra richness.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 32.9 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6220 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
