White Beans with Rotini and Golden Onions

White Beans with Rotini and Golden Onions
Category
Yields6 Servings
 3 tbsp olive oil
 2 medium onions, halved lengthwise and cut into thin strips
 1 large garlic clove, finely chopped
 2 large red bell peppers, cut lengthwise into ⅛" wide strips
 2 tsp finely chopped fresh jalapeño chile
 1 tsp salt
 ¼ tsp black pepper
 ¾ cup water
 1 lb rotini
 16 oz can white beans, drained and rinsed
 2 oz finely grated Parmigiano-Reggiano
 ½ cup finely chopped fresh, flat-leaf parsley
1

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling, salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well.
Serve sprinkled with remaining cheese and parsley.

Nutrition Facts

6 servings

Serving size

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 3 tbsp olive oil
 2 medium onions, halved lengthwise and cut into thin strips
 1 large garlic clove, finely chopped
 2 large red bell peppers, cut lengthwise into ⅛" wide strips
 2 tsp finely chopped fresh jalapeño chile
 1 tsp salt
 ¼ tsp black pepper
 ¾ cup water
 1 lb rotini
 16 oz can white beans, drained and rinsed
 2 oz finely grated Parmigiano-Reggiano
 ½ cup finely chopped fresh, flat-leaf parsley

Directions

1

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling, salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well.
Serve sprinkled with remaining cheese and parsley.

Notes

White Beans with Rotini and Golden Onions
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