Most of the glorious heritage bean varieties we have been growing have dried on the vines and are now hanging in pillow cases in a cool dark place. All this hot, dry weather has meant the end of the polebeans for the year. I took the last of the Good Mother Stallard’s off the stalks last week. Sigh. I love these beans. They are just so satisfying and so productive and so darn delicious. The pods don’t look very interesting but are such a joy to open. The beans inside are white with swirled burgundy splatterings. You pop a cooked to perfection GMS in your mouth and it holds together so well and then you bite down and there’s almost a little burst and you have the most silky textured dream bean. Je t’adore.
So I thought I’d share how I enjoyed my last meal of fresh, shelled-out Good Mother Stallard beans. A simple, comforting dish, easy to make but so, so good. Just lovely for these nippier nights that are starting to feel autumnal.
Pasta e Fagioli recipe
Don’t get too tied up on quantities in this recipe, use what you have and what you feel is right. There is so many ways to make this dish. Just don’t overdue it. Part of the beauty is in the simplicity.
2 cups of freshly shelled beans
Pork products of your choosing (bacon, pancetta, ham, some good pork sausages) chopped
2 large ripe heirloom tomatoes
1 cup of spaghetti broken into small pieces
4 cups of stock (I’m loving Massel’s chicken stock, that is actually all vegetable)
Chopped parsley, rosemary, salt and pepper for seasoning
A couple of spoons of fried shallots if you have them on hand for extra wow.
Sauté your chopped pork until golden and crispy. Add the onion and continue to sauté for 10 mins. Add the tomato, shallots, beans and stock. Simmer for 15 mins, add the broken spaghetti and cook for a further 15 mins until the beans are tender. A good way to tell is if you blow on the beans the skin will wrinkle or burst, then try one.