Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Cranberry beans (in pods) OR
1 c -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves -- OR
1/2 ts -Dried Sage
5 tb Fruity olive oil
4 Garlic cloves
1 md Carrot -- finely diced
Salt
2 lb Greens -- such as
-Mustard, Kale, Turnip
- or a mixture
1 md Red onion -- finely diced
3 pn Red pepper flakes
12 oz Penne, ziti or shell pasta
Freshly ground pepper
SHELL THE BEANS then put them in a pan with water to
cover; add the bay leaf, half the sage and 1
tablespoon 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
tablespoons 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.
