This Sicilian Pasta Fasoul recipe was one of my favorite dishes growing up, and quite honestly, still is. It is also my 5 year old son’s favorite dish now! My grandfather, born in Sicily, made this dish and passed it on to my mother, who past it on to me.
I have made a few changes to the recipe, my mother always used dark red kidney beans, but I prefer black beans in this recipe. I think it’s the smaller size of the bean that works better. I’m also sure my mother would have added fresh garlic, and you should too if you want!
SICILIAN PASTA FASOUL Recipe
Ingredients
- 1 1/2 lbs. lean ground beef or ground turkey
- 1 can black beans – do not drain(I prefer Goya brand)
- 1 small onion or 1/2 large onion finely diced
- 1 cup chicken broth (1 boullion cube in 1 cup water)
- 1 lb elbow pasta cooked al dente ( I prefer Barilla)
- Pepper to taste
- Parmesan cheese for topping
How to prepare:
Step 1: Boil water for the pasta and cook while making the rest of the dish. Do not overcook the pasta.
Step 2: Brown the ground beef and diced onion in a large skillet.
Step 3: Add the entire can of black beans including the liquid. Cook until just boiling.
Step 4: Add the cup of broth, and return to a boil. Season to taste with pepper and salt (there’s plenty of salt in this dish with the broth and beans, I do not add any additional salt.)
Step 5: Toss in the pasta and mix to coat. Serve immediately with fresh grated parmesan cheese.
