Pasta with Shell Beans & Greens

Pasta with Shell Beans & Greens Category Beans and Grains 
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Ingredients And Procedures
1poundcranberry beans, in pods OR 1 c cooked, dried beans
1eachbay leaf
6eachsage leaves OR 1/2 ts dried sage
5tablespoonoil, fruity olive
4eachgarlic, cloves
1eachcarrot, finely diced
2poundgreens, such as mustard, kale, turnip or a mixture
1eachonion, red, finely diced
3red pepper flakes, pinches
12ozpenne, ziti, or shell pasta
1pepper, freshly ground


Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid.

Remove tough stems of the greens; roughly chop leaves. Heat 2 tb of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.

When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

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