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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Soak the dried lima beans for 8-12 hours. Make sure to give them plenty of water to absorb while they are soaking, 4-5 times the amount of water as beans.
To peel the tomatoes start a pot of water boiling. Cut a shallow X on the base of each tomato and drop them into the boiling water. Boil for 30 seconds or until the skin begins to peel away from the flesh at the X. Douse the tomatoes in ice water to stop them from cooking (and to save your hands a great deal of pain) and peel the skin off.
In a very large saute pan or wide pot add the olive oil and heat to medium. Add the minced garlic and the finely diced pancetta. Cook until the garlic is fragrant and add the lima beans and the 1/4 cup of chicken stock. Allow to cook for 10 minutes.
In a separate pot cook the rigatoni in well salted water. When the pasta is just slightly underdone (you want it to absorb some of the borth flavors of the stew) drain it and dress in a little olive oil or butter so that it doesn't stick together. Set aside.
After the lima beans have cooked for 10 minutes add the chopped tomatoes with their juices and then add the salt, pepper, bay leaf, and oregano. Cook for 2 minutes. zucchini and allow to steam in the flavorful broth for 2 minutes and then add the pasta.
If you are choosing to use chicken in the recipe now is the time to add your fully cooked chicken. Adding chicken does nothing for the flavor of the stew. It's just a way to boost the protein of an otherwise mostly starchy dish.
Once the pasta is fully tender, about 3 minutes, add 1/4 cup of the Parmigiano-Reggiano. Stir together so that the cheese is melted.
You can either serve the stew in individual bowls each topped with a dusting of the remaining 1/4 cup of Parmigiano-Reggiano or allow people to serve themselves from a communal serving bowl with the remaining 1/4 cup Parmigiano-Reggiano on the side. I suggest also serving crusty garlic French bread on the side.
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