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Overhead shot of borlotti bean and cavatelli stew in a ceramic bowl, parmesan shavings and parsley on top, wooden table

Slow-Simmered Cavatelli e Fagioli with Borlotti Beans

Cavatelli e fagioli simmers borlotti beans with pancetta and rosemary, then finishes cooking cavatelli right in the broth for a thick, one-pot pasta and bean stew.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course (Pasta)
Cuisine: Southern Italian style
Calories: 269
Ingredients Method Notes

Ingredients
  

For the Beans
  • 250 g dried borlotti beans soaked in cold water 8 hours or overnight, drained
  • 1.8 l water / 7.5 cups; for simmering the beans
  • 1 yellow onion medium; half left whole for the beans, half diced for the soffritto
  • 1 bay leaf
  • 1 tbsp olive oil for the bean pot
  • 1 tsp salt added only in the last 10 minutes of bean cooking
For the Soffritto and Broth
  • 2 tbsp olive oil
  • 100 g pancetta diced small; guanciale or thick-cut bacon work as a swap
  • 1 stalk celery diced
  • 1 carrot medium; diced
  • 2 cloves garlic minced
  • 1 sprig fresh rosemary
  • 2 tbsp tomato paste
  • 1 piece parmesan rind optional, adds depth to the broth
For the Pasta and Finish
  • 300 g dried cavatelli
  • 500 ml vegetable or chicken stock or water
  • black pepper to taste
  • 30 g parmesan cheese grated, for serving
  • 2 tbsp fresh parsley chopped, for serving
  • 1 tbsp extra virgin olive oil for drizzling

Method
 

Soak and Cook the Borlotti Beans
  1. Soak 250 g dried borlotti beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse.
  2. Put the beans in a 5-quart / 4.7 L Dutch oven with 1.8 L water, half the onion, the bay leaf, and 1 tbsp olive oil. Bring to a bare simmer and cook uncovered for 60 to 75 minutes, until a bean mashes easily against the side of the pot with a spoon.
  3. Stir in 1 tsp salt during the last 10 minutes of cooking. Remove the onion half and bay leaf. Scoop out 1 cup of beans, mash them with a fork, and stir back into the pot to thicken the broth.
Build the Soffritto
  1. In a 10-inch / 26 cm skillet, heat 2 tbsp olive oil over medium. Add the diced pancetta and cook 4 to 5 minutes until the fat renders and the edges crisp.
  2. Add the remaining diced onion, celery, and carrot. Cook 6 to 8 minutes, stirring occasionally, until softened and pale gold.
  3. Stir in the garlic and rosemary and cook 30 seconds until fragrant. Add the tomato paste and cook 1 minute, stirring, until it darkens slightly.
  4. Scrape the soffritto into the pot of beans, along with the parmesan rind if using. Simmer together 10 minutes so the flavors combine.
Cook the Cavatelli and Finish
  1. Add the 300 g dried cavatelli directly to the pot along with 500 ml stock. Bring to a gentle boil.
  2. Cook 10 to 12 minutes, stirring often to prevent sticking, until the cavatelli is al dente and the stew has thickened to a thick, spoonable consistency.
  3. Remove the rosemary sprig and parmesan rind. Taste and adjust salt and black pepper.
  4. Ladle into bowls and finish with a drizzle of olive oil, grated parmesan, and chopped parsley. Serve right away.

Notes

  • Soak dried beans at least 8 hours before cooking; this time isn't included in the prep time above.
  • Mash beans directly in the pot with a fork or potato masher, no blender needed.
  • Don't skip stirring once the pasta goes in, it sticks fast once the broth thickens.
  • Parmesan rind is optional but adds real depth to the broth if you have one saved.