Chifferi rigati with beans and fresh tomatoes

  • dificuldade


  • 350 g0SX0033
  • 150 g dried beans
  • 1 onion
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 clove garlic
  • 4 ripe and firm tomatoes
  • 1 small bunch Italian parsley
  • 150 g dry black eye beans
  • salt and pepper
Chifferi Rigati n° 33


Soak the beans in a bowl in plenty of cold water for 12 hours. Blanche the tomatoes in boiling water, once peeled, deseeded and drained from the cooking water, dice them. Rinse the parsley, dry it and chop it finely; rinse and peel the garlic and the onion, slice the onion and lightly crush the garlic.Drain the beans, place them in a saucepan, add the garlic, the onion, the rosemary, the bay leaf and cover the lot with plenty of cold water. Bring the bean mix to the boil and simmer for an hour over a low heat. When it is almost ready add a pinch of salt.Next, in a saucepan heat a drop of oil, add the tomato cubes, season with salt and pepper, add the beans and flavour for a few minutes. In the meantime, cook the pasta in plenty of boiling salted water, drain it al dente and season it with the bean and tomato saucee. Sprinkle with a bit of finely sliced parsley before serving it nice and warm.