Sagne e Fagioli Asunción Style

Ingredients

In this adaptation of Sagne e Fagioli, we incorporate the flavors and ingredients of Asunción. The traditional Italian dish is transformed by using local Paraguayan herbs and spices, such as oregano and sweet paprika, to add a unique twist. Additionally, we substitute some of the original ingredients with local alternatives, such as replacing pancetta with chorizo for a touch of smokiness. These modifications infuse the dish with the vibrant and distinct flavors of Asunción. We alse have the original recipe for Sagne e fagioli, so you can check it out.

• 250g (8.8 oz) pasta ribbons 250g (8.8 oz) pasta ribbons
• 400g (14 oz) canned white beans, drained and rinsed 400g (14 oz) canned white beans, drained and rinsed
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 20g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chorizo slices and cook until browned. Remove the chorizo from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the tomato paste, sweet paprika, dried oregano, and bay leaf to the pot. Stir well to combine the flavors.
4. 4.
   Pour in the canned diced tomatoes and vegetable broth. Bring the mixture to a simmer.
5. 5.
   Add the drained and rinsed white beans to the pot. Stir gently to incorporate.
6. 6.
   Return the cooked chorizo to the pot and season with salt and pepper to taste.
7. 7.
   Simmer the stew for about 20 minutes to allow the flavors to meld together.
8. 8.
   Meanwhile, cook the pasta ribbons according to the package instructions until al dente. Drain the pasta and set aside.
9. 9.
   To serve, place a portion of cooked pasta ribbons in a bowl and ladle the Sagne e Fagioli Asunción Style over the top.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chorizo — If you prefer a milder flavor, you can opt for a less spicy variety of chorizo. Alternatively, you can substitute it with smoked sausage for a similar smoky taste.

Tips & Tricks

• For a thicker stew, you can mash some of the beans before adding them to the pot.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes.
• Serve the Sagne e Fagioli Asunción Style with crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Sagne e Fagioli Asunción Style in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil over the stew just before serving. This adds a glossy finish and a touch of richness to the dish.