Red Lentil Rotelli with Flageolet Beans
So it’s apparent by now that I am a lover of pasta and thank God I am not gluten intolerant! But, that said, many f my friends and family are gluten intolerant. What to do? Well it was imperative to find a gluten free pasta that really tastes and feels like pasta, in other words, not mushy and sticky! The red lentil pasta I recently discovered saved the day! It cooks up al dente, not mushy, not sticky and is a perfect choice for my Red Lentil Rotelli with Flageolet Beans. Red lentil pasta is a pure delight for the pasta lover and just full of protein! My Red Lentil Rotelli with Flageolet Beans is a protein rich vegetarian Pasta Fazul but can be easily transformed into a perfect cassoulet by adding roast pork or chicken! Try my Red Lentil Rotelli with Flageolet Beans today and enjoy! The heirloom Flageolet bean is a small runner bean that cooks up tender but remains firm to easily hold up in stews and soups; they are also delicious on their own.
3 cups Rancho Gordo Flageolet beans with aromatic cooking broth
8 ounces red lentil rotelli, cooked al dente, drained
Chunks of roasted heritage pork or cooked free range chicken(optional)
Shredded Parmesan cheese for serving
Place dry beans in a large stock pot, cover with 2-3 inches of water
Add 2-3 bay leaves, a large pinch of dried Tuscan or Italian herbs
Add Chopped celery, carrots, garlic and onion
Add 1 crushed dried Calabrian pepper or chili d’arbol
Add Dash of black pepper and generous dollop of extra virgin olive oil
Bring to a hard boil for 10 minutes, lower heat
Simmer for about 1 hour or until beans are tender
Add water when necessary to keep a broth
Add chopped tomatoes, a generous pinch of salt
Add roughly chopped organic flat leaf parsley
Remove from heat
Combine the beans and broth with the cooked rotelli and meat if using
Top with shredded Parmesan cheese
Enjoy my Red Lentil Rotelli with Flageolet Beans with a dry white wine
Just delicious!
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