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Italian Beef and Beans
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This past week, I made Italian Beef and Beans over Pasta. I served it with homemade garlic bread and cooked peas. We've eaten so many peas this winter... I'll be ready for some fresh vegetables this summer! :) Aldi had their baby carrots on sale this week ($0.69/lb) so we got 6 bags of those, which I'll cook and serve for some variety this coming week.
The Italian Beef and Beans over Pasta makes 10-12 servings, so after we ate one meal, I froze about 4 cups of the beef and bean mixture. We'll have one more meal of the leftovers from the fridge, and then in a few weeks, I can just cook some fresh pasta and thaw what's in the freezer. :)
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6 bags of baby carrots?
So do you cook all 6 bags of carrots and then eat them before they go bad? Or do you freeze them? Or cook and then freeze them?
How we serve baby carrots
I cook one bag (1 pound) of baby carrots on the stove top, and then when the carrots are tender, add in about 1/2 pound of frozen peas, and continue cooking until the peas are done (a few minutes). Our family (2 adults, 2 toddlers) will eat this for one meal's vegetables (I usually serve a main dish, a vegetable, and a bread or some other side).
I'll just keep the carrots in the fridge until we eat them all -- I'm guessing they'll be gone within a week (we already ate two bags!). :)
Making 1/2 of the recipe
Hi Tammy,
I am only feeding 2 people, and don't have freezer room for so many leftovers, so I was thinking of dividing this recipe in half to yield 5-6 servings. If you were only going to use one can of beans, which do you think would be best? Thanks! By the way, as I am gluten-free, I plan on serving it on the best gf there is - Tinkyada - which is whole grain (brown rice), kosher, and tasty!
Just one kind of beans...
Well, kidney beans are cheap and yummy -- at least, I think so! :)
I used kidney and black beans in the picture you see, but kidney and Great Northern beans looks prettier together. ;) You could always make half the recipe of everything except the beans, if you love beans and want to make the recipe a little cheaper! :) It's pretty versatile. :)
This looks really good and
This looks really good and simple
Tereza
This looks very good
This looks very good!I hope you are having a blessed Easter!!
How long does this take to make (besides the pasta)
Hi Tammy,
I am a 3L (law student in my final year, getting ready for finals and the bar exam) and I am simultaneously planning a wedding in another state and a cross-country move so I am busy, busy, busy. Still, I love to cook and it relaxes me. And I love sharing a meal with my fiancé, with his constant "mmm, this is good!" praise. So...my question is: how long does this dish take to prepare? Also, does it reheat well? How do you reheat it?
Italian beef and beans over pasta...
My guess on the recipe preparation time is about 30 minutes for chopping veggies, etc. It also takes an additional ~60 minutes to cook. :)
It re-heats very well!! I have re-heated it in a pan on the stove (can mix the pasta and sauce together if you want to just wash one dish afterwards!). I have also frozen the beef/bean mixture, and then later I'll just thaw it and re-heat (again, in a pan on the stove top) and serve with some freshly-cooked pasta. :)
It's done simmering for an hour - and very tasty
Hi Tammy,
The beef and beans are done simmering and the pasta is about to be made. I followed your recipe, but made these changes:
- I halved everything but the beans (I used 1 can black beans and 1 can great white northern beans, rinsed)
- I used about 6 baby carrots instead of a large one
- My onions had sprouted and needed to be tossed (cringe! I hate wasting food), so I added a bit of onion powder
- I don't have an Italian spice mixture, so I used 1/4 tsp each of parsley, basil, oregano, 1/4 tsp thyme, and a dash of sage
- My red pepper flakes aren't spicy so I added a dash of cayenne
- I added a bit of tomato paste since I used water instead of beef broth (Amore tomato paste which comes in a toothpaste-type squeeze bottle rocks!)
- I only added a few grinds of salt (maybe 4) instead of the 1.5 tsp you suggested and it's the right amount of salty for us (I also added 1 grind additional pepper)
I am very happy with the results. This was the first recipe I've made from your website (this one was easy to convert to gluten-free) and it's great! Thanks, Tammy!
I plan on serving this with 1/2 the amount of Tinkyada brown rice gluten-free pasta (so 8 oz for a halved portion of beef and beans) since we like to use more sauce and less pasta.
Also, I used 90% lean ground beef, and no draining of fat/grease was required.
Thank you for the recipe and for answering my questions.
~Michelle
Recipe feedback
Michelle, thanks for all the great feedback on this recipe! Could I convince you to take a minute and create a user account here so that you could copy and paste your comment into a review at the bottom of the recipe? :)
This page gives detailed instructions, but it's very simple (just requires a user name and email address). When a person is logged in, a review box shows up at the bottom of each recipe! :)
Sure, done!
Of course, Tammy!
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