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Pasta with Tuna White Beans and Artichoke Hearts Recipe – Category: Pasta

Pasta With Tuna White Beans And Artichoke Hearts Recipe

Ingredients

Makes 3 To 4 Servings

  • 1 15-ounce can cannellini or navy beans (about 1½ cups cooked beans)
  • 1/3 cup olive oil
  • 1 teaspoon minced garlic (1 good-sized clove)
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon salt (plus more for the pasta water)
  • freshly ground black pepper
  • 1 12-ounce can tuna, drained
  • 1 or 2 6-ounce jars marinated artichoke hearts
  • 3 or 4 scallions (white and tender green parts), minced
  • a handful of chopped flat-leaf parsley
  • ¾ pound fettuccine (or any pasta)

Method

  1. Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain
  2. Pour the olive oil into a large bowl
  3. Add the garlic, lemon juice, and salt, and stir to combine
  4. Add the beans and 5 to 6 grinds of black pepper
  5. Stir gently to coat all the beans, and let sit for at least 30 minutes to marinate
  6. You can do this step up to 2 days ahead-in which case, cover and refrigerate the mixture and then bring it back to room temperature before proceeding
  7. Add the tuna to the beans, flaking it with a fork and then mixing it in gently, so as not to break the beans
  8. Stir in the artichokes (including all of their marinade), along with the scallions and parsley
  9. Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
  10. Place a large colander in the sink
  11. When the water boils, add the fettuccine, keeping the heat high
  12. Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked
  13. When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
  14. Shake to mostly drain (it’s okay to leave some water clinging), and then add the pasta to the bowl with the bean mixture
  15. Gently stir the pasta and sauce until well combined
  16. The best utensil for stirring will depend on the shape of the pasta: tongs for longer shapes like fettuccine, a large spoon for shorter ones
  17. Serve right away

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