Pasta Patate e Fagioli, A Comforting CARB OVERLOAD

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0824...
Pasta Patate e Fagioli, or Pasta Patoto and beans. As the summer sadly ends, this is the comfort food that will feed you all of Fall.
RECIPE:
Pasta Patate e Fagioli is the Comforting Carb Overload
www.notanother...
(Website Design by: www.kristasdes... )

[@NOTANOTHERCOOKINGSHOW]

Check out the Stainless Clad Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0824-notanothercookingshow

[@Dibipable]

🤦🏻‍♂️ Cuire les haricots avec des ingrédients puis garder seulement les haricots et jeter tout le reste, pour en suite remettre ces haricots avec d’autres mêmes ingrédients et même pas conserver le bouillon. J’ai rarement vu quelque chose d’autant absurde.

[@MeredithPlease]

This is my grandpa's favourite soup dish, started his life in Brooklyn and now resides in White Plains, 93 years young.

[@JohnHausser]

Your grandpa would be proud of that recipe 😊

[@Timmycoo]

Oh man, I love beans and pasta. Beans with any carb really. This dish is right up my alley! Looks so good and creamy.

[@JohnHausser]

Imagining dipping a crunchy garlic bread in it 😇😙

[@gcbwoods]

I'd have a hearty bowl of this and cuddle up to a lovely movie from the TCM channel. Awesome stuff

[@Cristian.Cortez]

As someone who makes charro beans at least one a week, it hurt to watch that bean broth get poured down the sink

[@psammiad]

It's outrageous. That's literally a stock you could use with something else. In fact why even bother cooking the beans with vegetables, when you're just going to cook them in another pan with more vegetables? Madly wasteful!

[@bryanmoraski7005]

My 3 QT saucier will be here tomorrow along with my 12 inch carbon steel. Im stoked.

[@sbaumgartner9848]

I love how you eat a wide range of food choices. You run counter to the low/no carb, high protein, vegan, etc. advocates. This soup is heavy on the calories too!

[@thomasyoung5452]

Brine your beans my friends. They’ll be better seasoned and less likely to break apart during cooking. For 1 pound of beans soak 8 - 24 hours in 1 gallon of water with 2 tablespoons of table salt dissolved. Drain, rinse and cook. You’ll need less salt for the final seasoning.

[@sugarapple5465]

I thought i invented that myself 😬

[@thomasyoung5452]

@@sugarapple5465 I got it from Cook’s Illustrated moons ago.

[@psammiad]

No. Adding salt to beans makes them take way longer to cook. Best to add a bit of baking soda, that makes them cook quicker and makes them creamier.

[@InsertUsername94]

I learned of a new bean today! Hoping I can find it at my Midwest grocery stores, this sounds like a perfect to soup to make this fall 🫘🥣

[@profchaos9001]

You dont really need this specific type of bean, i am Italian and borlotti, the beans used in this recipe, is one of the most used common beans here, but if you have available some good quality local beans you can use them and wont notice any difference, even better if you find them fresh, and the cooking time is going to be a lot shorter, now it’s the season for fresh beans.

[@Foodsmith_Scott]

Yum! Pasta e Fagioli notched up! Will have to try this one out

[@BKs7acker]

Some of the best recipes on youtube. Love your videos, I never miss one!

[@jeffreycooley2032]

Another beautiful comfort recipe from The MAN! Thank you

[@AllisonWCone]

Ooooh, and Cranberry Beans are in season at our Farmers Markets now. I'm going to try this with fresh beans!

[@lancelotdufrane]

Gorgeous! I love dry beans too! I get teased about my collection of beans and Pasta…laughing stops when they get a spoonful of that deliciousness.. Thanks for sharing your love of these old style homemade recipes.

[@The_Original_Big_Daddy]

This looks addicting! Thank you for sharing this recipe.

[@Blitzkrieg1976]

Looks delicious and relatively easy! I love fall and soup and stew weather, so this is going on the list! Thanks😊

[@erin.isawesome]

This recipe looks and sounds deliciously amazing. I have been afraid to cook with dried beans, peas, and chickpeas. And I do get them a lot from the local food donation place (single mom stuff, but I'm glad there's resources). Knowing that it's not that difficult, just a simple soak, boom, flavor them, and cook as usual, is extremely helpful. I like trying a lot of your recipes. You never disappoint! I appreciate ever video you make, Stephen!

[@JeffreyBethards]

You're the best dude. Love the content and the way you produce it. Great recipe. Thank YOU!

[@10romanoderoma]

Great dish, if I may just two suggestions from my Roman aunt. Throw away the water the beans soak in, absolutely keep the water they cook in. Don't salt the beans before they're cooked, as apparently they'll harden. Only salt at/towards the end of their cooking. Loved the blendering of part of the beans to thicken it all up, that is the magical touch.

[@Mo_Ketchups]

This is the best lookin soup I’ve seen in ages (just nuke that 🍋)! I cannot WAIT to make this the second this diabolical HEAT lets up. Reminds me of a better split-pea & ham crossed w the best minestrone! 🤟🤟

[@cookingwithkooks341]

All of these steps are well worth the amazing final product!

[@Mateuszyk]

and slice of bread to dip! Carbohydrates heaven

[@TheMillennialGardener]

That is a solid, solid dish. Much like my stomach would be after eating a bowl 😅 Great cold weather comfort food.

[@James_Blazer]

Looking authentic. Will try your recipe

[@dougbloom3672]

Yesss. I'm on it

[@dgax65]

That looks like a fantastic winter dish.

[@katiealicia]

Love your soup recipes! Also, can’t wait for the holiday videos to start, it’s my favorite time of the year😊

[@NewtonHamming]

I’m gonna have to try this

[@HacknBuild]

Pureed beans are a great thickener. Never tried thickening with a puree of the whole soup, but will now. Cheers!

[@lorenoconnor5789]

Looks delicious

[@yhavin]

Bought the saucier a few weeks ago and it's quickly becoming my #1

[@chefdavemartin]

Comfort food is all I need thank you!

[@Madmaxx0829]

I swear to the man above…I Love this guy….and I’m a guy..!! There’s not a better cooking channel on YT… hands-down… This looks amazing and fall is right around the corner… Can’t wait to give this a try… Another home-run for Chef Steve…. Sending much love from Ohio… keep up the awesome work…!!

[@paulwagner688]

Because of my dietary needs, I'm going to add sausage to this. It looks SO good.

[@heatherrina3171]

I’ve never seen provola added at the end. I’m very intrigued 😊

[@ArmandoJF33]

Thank you Steve! Another banger of a soup recipe. I think I will omit the pasta when I try to make it.

[@kunahs_ohana]

My mum always made this with kransky sausages…..delicious 🥰

[@dainasworldnumbers88]

I’ve always loved this!

[@impunitythebagpuss]

Never heard of these beans and I lived in Toronto most of my life,with an Italian partner for 18 years!

[@vanschat]

This looks absolutely delicious. Definitely going to make it. Thanks for sharing

[@ErinBelmont]

This might be my newest food dream come true!

[@reignmakerman]

The late, great Dean Martin’s all-time favourite dish

[@ryandavis6223]

Looks phenomenal

[@tileguru2061]

Can't wait to make this

[@constantinedimopoulos1110]

That looks outstanding!

[@paulsanders1373]

Great video and I just put it on my list to give this a try! Nicely done mate yummy looking!

[@jonjohnson2844]

Never been a fan of beans but then again I've only ever had canned/ultra-processed stuff.

[@pslm23]

Yes 👍

[@sandicook10]

That looks amazing can't wait to make it

[@bigmachdaddy]

My family, including the ones still in the mother land do it differently. We make it thick. Not watery like a soup. And always add the cheese. Salute 🇮🇹

[@dellagustin]

I don't know how badly it would affect the dish, but us Brazilians eat a lot of beans and we use pressure cookers to cook it faster. You should be careful though, if you want it al dente. Also, I bet that broth was supper flavorful, so I guess you could have saved it for something. I know your thing is mostly past and Italian dishes, but it would be nice to watch you make a Brazilian feijoada.

[@protectionplussoluti]

Yummmy.... thanks!

[@McSwey]

there's a cool trick, you can add baking soda to beans to soak them faster

[@ginks72]

Ok I wanna try this one 😋

[@asepsisaficionado7376]

Ohhh, that's how it's pronounced!

[@etherdog]

Add parm rinds for a little extra umami.

[@henryslager9406]

So far I’ve only seen Paste a fagioli, OR Pasta e patate, not both together. Would be interesting to hear how this compares to the ‘normal’ recipes.

[@dougjones2065]

Bring to a simmer then cook beans in a 325 degree oven in a covered pot for better results

[@goldenage]

Pasta and beans is probably more common in Italian households than even spaghetti marinara.

[@CharlieSmithv2]

I would love fall so much more if it didn't mean summer had to end

[@rasputanrasputan1380]

Yum

[@joanb4456]

Hi. Why don't you want the outside of the guanchali?

[@steliosmaris]

I like that part

[@IvyMaeInReno]

I'm wondering why you didn't use the bean cooking liquid. I was all, "Where you going with all that flavor?" Way more flavorful than boxed chicken broth.

[@Redacted724]

Why did you dump the stock down the drain?

[@danielsantiagourtado3430]

Thanks For this ! Love your content! Your videos are amazing 😊😊😊😊❤❤❤

[@LittleKitchenBigFood]

peak comfort food......summer might be almost over where you are, but its almost always summer here in SoCal!

[@theMick52]

I am ABSOLUTELY making this! Looks heavenly but would thick cut bacon be a decent substitute for the guanciale? Or prosciutto? I am NOT a Saudi prince!

[@themountain59]

You have to reheat it at least 2times...than it has the right texture and flavor 😉

[@marcjordan29]

Uuuhhnnngg! That is Ballin out..! Depth.

[@gatornation1209]

This shit looks so good

[@John-wx2ce]

Looks great. Question: Did you discard the cooking liquid so you could use chicken stock, or will it have an off taste?

[@RoryStarr]

At first I was like "oh this isn't so bad, healthy even". Then it kept going haha.

[@andylawcc]

but wait THERE's MOREE

[@colinorourke3264]

@notanothercookingshow where do you get the guanciale in the city? I can never find it and have tried a few good butchers all around manhattan.

[@SrmegaCabra]

Fagioli lmao 🤣

[@sleepteam]

Grow up

[@roddoggity]

Would it be crazy to substitute the guanciale with mushrooms to make this veggie? (and vegetable broth too, duh)

[@dustinwolfe1470]

Looks fire! Shout out the @areyougarbage shirt

[@missyk5474]

NOMS

[@dereklee2945]

Would using gnocchi instead of just cubed potatoes be a good idea for this recipe?

[@jdkgcp]

Top it with some Parm and Olive Oil sure.... not sure what the Provolone was for.

[@seyahmaboobeh]

Where's the shirt from my guy??

[@jimbrennan1181]

Is it important to put the potatoes in water so they don't oxidize? The color won't matter in the finished dish. On the other hand the water will rinse off some of the extra starches but I'm not sure that's an issue either; you might even want them to add body and silkiness.

[@عليالعراقي-ع2ت3ي]

علي موحان💚💗💚💗💚💗💗🤝💚🤝💚🤝🤝💚🤝💚🤝💚💗🤝💚🤝💚🤝💚🤝💚🤝💗💚💗💚💗💚💗💚💗💚💗💗💕💗💕💗💕💗💕💕💕

[@indy1440]

Amazing! love this

[@hipopotamus2625]

Super 😊

[@suegraham4478]

Where can I purchased the beans you used?

[@lexremillard2549]

There is plenty of protein

[@trsmith2442]

Isn't that a shallot?

[@milliontareke6728]

Nice one bro thanks

[@jimbrennan1181]

Better early than late, but damn, it's 96˚F in Philly today and I can't imagine making pasta e fagioli. I'm not sad to see summer go.

[@n.vkrishna2959]

😘🤌🔥

[@sammycardinale846]

Paul Morrissey shirt

[@tzerland]

❤😮

[@padlock40]

I am 65 years old Italian born man from the (country compania) and I never had this

[@JohnHausser]

No worry old timer ! You still have years to try it 😊

[@tetepeb]

Why bother with removing the scum from the beans if your not going to use it as the final broth and just pouring it down the drain? Seems like unnesessary extra work.

[@lunamotionproductions9559]

My wife is vegetarian. Maybe you could suggest meat alternatives every once in a while. Great channel!!!

[@henryslager9406]

Just can just omit the meat here. This recipe is often made without meat.

[@JohnHausser]

“My wife is vegetarian” Don’t be ashamed of yourself for being vegetarian, dude !

[@winteryolive]

Make it without the pork ingredients and use the bean broth or a veg stock instead of the chicken stock.

[@EmilioFerrucci]

lemon??

[@ryanb.31funky]

acid in any dish that is rich is necessary

[@DarwinsBeerReviews]

Dang, seems like a huge waste to pour out that bean broth. I feel like there's gotta be use to basically making a vegetable bean pork broth.

[@calebwoods9607]

change out that bean water you soaked in yo!

[@calebwoods9607]

it'll make way less scum for skimming. also you gotta discard all the exterior guancale rind, that stuff is no bueno

[@dimakim]

This will make you fart like crazy