Confit may be a way of preserving food, but the batch I made the other day is almost gone, so I didn’t get a chance to put it to the test. So far we’ve had it with pasta (twice), in egg sandwiches along with some of the bacon, and with tonight’s twist on a traditional Italian soup. I thought the bacon infused tomatoes would give a bit of an American flair, a sort of Pork ‘n’ Beans meets Pasta Fagioli.
Pasta Fagioli All’Americana
1 1/2 cups dried cranberry beans, picked over and rinsed
1 tablespoon extra-virgin olive oil, plus additional for serving
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
1/2 cup tomato confit
salt and pepper to taste
3/4 to 1 cup dry pasta, cooked.
Freshly grated pecorino cheese for serving
Soak beans overnight.
Set Global Sun Oven out to preheat.
Drain beans, simmer beans in a covered pot in the Sun Oven in enough water to cover them by 2 inches until soft, about 2 hours. Remove beans from Sun Oven, do not drain. In a separate pot large enough to hold the beans with their liquid combine oil, carrots, celery, and garlic. Cover and cook in the Sun Oven until vegetables are soft, about 30 minutes. Add tomato confit and continue cooking until heated through, about 2o minutes. Add beans with enough cooking liquid to reach desired consistency to the tomato mixture, simmer until flavors are blended, about 30 minutes. Stir in cooked pasta just before serving. Serve with cheese and a drizzle of olive oil.
Makes 4 servings.
If you prefer you can cook the pasta directly in the soup. If you choose to do so, add more of the cooking liquid with the beans and do not add the pasta until you are ready to eat, even if that means finishing the soup up on the stove. The pasta will become soggy if left in the soup too long.