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PASTA E FAGIOLI

400 g fresh or dried red beans or adukibeans
40 g lard or bacon fat
1 carrot
1 cellery stalk
1 large onion
2 cloves of garlic
3 tbsp fresh herbs
3 tbsp tomato paste
pepper
salt
4,5 dl hot broth
300 g fresh, homemade pasta in squares: 4 x 7,5 cm

Soak the dried beans overnight. Pour off the water the next day.
Put on so much fresh cold water that they are just covered. Boil
them for 10 minutes. Pour off again.

Chop the carrot, cellery, onion and garlic. Melt the lard or bacon
fat in a girdle. Saute the chopped vegetables and the herbs. Add
the tomatopaste. Make it more or less liquid by adding some of the
broth or some water. Add salt and pepper. Let this simmer for half
an hour and add broth or water from time to time.

Add the beans and enough water to cover them. Stir well and let
simmer on a low heat for 2 hours, until the beans start to
desintegrate.

Take out half of the beans and mash them. Put this mash back into
the pot and stir well. Add the remainder of the broth. Bring slowly
to a boil. Add the pasta and cook it al dente. Stir and serve
immediately, with fresh olive oil to pour on the dish while eating.

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