Buzz
A large pot of beans, slow-cooked in a flavorful broth, makes a solid base for any meal plan. Beans are affordable and hearty, but after the third bowl, bean fatigue can set in. A simple way to refresh your beans is to treat them just like pasta.
Anything you’d pair with pasta can be used with beans. From zesty tomato sauces to rich, creamy varieties, sauces can transform your beans. If you’re aiming to reset after a holiday of indulgence, a bowl of cacio e pepe beans feels like a more virtuous choice than pasta, but you still get to enjoy plenty of pecorino.
Each type of bean has its own unique flavor, and there are no bad sauce pairings. A flageolet bean with roasted tomato sauce will taste different from a garbanzo or the giant Royal Corona, but all combinations work well. Even the often-misunderstood lima bean is delicious with a good sauce.
If picking the right bean for your sauce feels daunting, begin with a cannellini. This classic white bean from Italy pairs effortlessly with any sauce. For something bolder, start with a simple tomato sauce or the aforementioned cacio e pepe, observe how the flavors come together, then venture into more complex sauces like vodka sauce, carbonara, pesto, or even the unique combination of sardines, breadcrumbs, fennel, and raisins found in pasta con le sarde. Personally, I'm eager to try a black-eyed pea puttanesca, believing the hearty bean will hold up well with garlic, capers, and anchovies.
If your recipe requires pasta water, don't fret—bean water contains a fair amount of starch (and extra flavor), making it a great alternative for a smooth, emulsified liquid. If you need a bit more starch, adding a touch of semolina flour will do the trick, but there's also nothing wrong with a comforting, brothy bowl of beans.
