Hi, Rachel, it's Lou from Staten Island,
welcoming you back into my kitchen
for one of Lou's Redo's.
Today's focus is going to be white beans.
But not any white beans, dried white beans,
oh, dried beans in general actually.
Everything today is gluten-free.
Now you could also make it vegetarian.
You're gonna eat it,
make it the way you want.
End of story.
Most everybody's gonna know the pasta fazool.
So we're gonna start with the basic ingredients to do that.
We're gonna put some,
olive oil.
You know how I feel about using garlic in a recipe.
If a recipe calls for one clove of garlic,
use two,
calls for two, use four.
If a recipe doesn't have garlic,
put one in anyway.
And here we go, love the sound of the sizzle.
'Bout three stalks of celery, cut up.
(pan sizzles)
bring in the bowl,
we're also going to add the pancetta.
We're gonna dump
the soaked white beans right in.
I vacuum sealed the sauce.
There ya go. There we go.
So you take the piece, you throw it right in.
You cut the top off and you reseal it,
that's what this one is.
The chicken stock starts with four to six ounces
as you move along, if you wanted it a little more liquidy,
add the liquid,
duh!
This is what
it looks like.
Okay, so now,
we are gonna take that
and we are gonna make a couple of extra dishes.
So had some escarole left over.
So we're going to heat up the escarole.
We're going to add some of this into here
and you've just made escarole and beans.
It is absolutely delicious.
A little bit of cheese, you're good to go.
I added this dish to the menu as an appetizer.
It's shrimp and white beans.
Some shrimp,
and a little bit of garlic obviously.
Shrimp takes minutes.
(spoon scrapes)
(jazz music)
Shrimp
and white beans.
Now, I'm going to show you,
traditional pasta fazool.
I do not add pasta to a lot of my dishes.
This is pasta that was left over.
It was actually rigatoni
that was left over.
I cut 'em down, I made them little bit smaller.
You could run it over hot water, it does (burps), 'scuse me,
so many different things you could do.
So that's enough.
(relaxed music)
Folks, pasta fazool.
Cheese,
a little parsely,
voilà!
One of the things that I mention that I like
is I like doing black beans with chorizo.
With
crackers,
the black bean,
dipping, putting the chorizo, and a piece of cheese,
and eat it as a snack.
This is what's left.
(guitar music)
I've never done this before this way.
So if I screw it up, please bear with me.
Let's see if this is gonna work.
Beautiful!
Okay. (laughs)
Basically, you now have,
a black and white--
Fazool.
In my house, there's always a jar
with olive oil and garlic.
I'm just gonna use,
a splash of the garlic oil,
the two sausage I have left.
I'm sorry, okay!
(laughs)
I was hungry.
It's all good.
(pan sizzles)
(spoon scrapes)
So here's five different dishes
made from the base sauce.
Stay well, and 'til next time,
good cooking.