Pasta and Beans

Preparation Time: 30 minutes
Cooking Time: 20 min. + 2 min. oven off
4 Servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)

Ingredients:

• 400 gr. "mezze maniche rigate" (short macaroni)
• 1 1/2 can of kidney beans (450 gr.)
• 1/2 can of peeled tomatoes (450 gr.)
• 50 gr. lard
• 30 gr. parsley
• 1 small onion
• 2 garlic cloves
• some fresh rosemary leaves
• 50 gr. butter
• olive oil
• 1 stock cube
• grated parmesan cheese
• salt
• pepper

Preparation:

1. Mince lard, parsley, rosemary, garlic and onion. Put mixture in the casserole, add three tablespoons of olive oil, stir, cover with a lid and put pan in the oven at maximum heat for about 18 minutes.
2. After the first three minutes add tomatoes and beans (well drained) and crumble into it half of a stock cube. Stir, cover and continue cooking, stirring two or three times. 
3. Boil the pasta, strain it when still “aldante”, but keep a cup of water (or a cup of broth). Pour the pasta and the cup of water in the casserole, mix well to evenly dress the pasta and put pan in the oven at maximum heat for 2 minutes.
4. Add chopped butter, 2 tablespoons of parmesan and a pinch of pepper. Let pasta stand in the oven switched off for 2 minutes. Serve with more parmesan cheese.