Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound dried white beans
- 1 cup olive oil
- 1 whole clove of garlic , unshelled
- 1 bay leaf
- 1 teaspoon or more crushed or ground hot red pepper
- Fresh parsley
- ½ pound small diameter macaroni (whole wheat is best)
- Salt to taste
Directions
Put washed beans in salted water (3 parts to 1 part beans).
Soak overnight OR bring to boil , boil 2 minutes and let stand, covered, for 1 hour.
Do not drain beans, but bring to a boil.
Skim off foam and add oil, garlic and bay leaf.
Simmer for about 2 hours, or until tender.
Cook pasta for 6–7 minutes, but don't let it get too soft.
Drain pasta and save some of the water.
Stir pasta and red pepper into beans and simmer until pasta is al dente , adding some of the saved water if necessary.
Garnish with red pepper to taste and parsley.