Name: Pasta with White Beans, Tomatoes, And Escarole
Ingredients: 1 lb Dried white beans such as Great Northern; soaked in enough; ; cold water to cover; ; them by 2 inches; ; overnight or; ; quick-soaked; ; (procedure follows); ; and drained; 2 c Finely chopped onion; 1 1/2 tb Minced garlic; 1 ts Dried sage; crumbled; 3/4 ts Dried rosemary; crumbled; 1/2 ts Dried thyme; crumbled; 1/4 ts Dried hot red pepper flakes; or to taste; 1/4 c Olive oil; 12 c Packed coarsely shredded escarole; 1/2 c Dry white wine; A 28-ounce can Italian tomatoes; drained, reserving; ; the juice, and; ; chopped; 1/2 c Minced fresh parsley leaves; (preferably; ; flat-leafed); 1 lb Fusilli; (corkscrew-shaped; ; pasta); Freshly grated Parmesan to taste

If you keep burning the candle at both ends, sooner or later you will indulge in more and more mean cynicism – and the line between cynicism and doubt is a very thin one. Of course, different individuals require different numbers of hours of sleep: moreover, some cope with a bit of tiredness better than others. Nevertheless, if you are among those who become nasty, cynical, or even full of doubt when you are missing your sleep, you are morally obligated to try to get the sleep you need. We are whole, complicated beings; our physical existence is tied to our spiritual well-being, to our mental outlook, to our relationships with others, including our relationship with God. Sometimes the godliest thing you can do in the universe is get a good night’s sleep – not pray all night, but sleep. I’m certainly not denying that there may be a place for praying all night; I’m merely insisting that in the normal course of things, spiritual discipline obligates you get the sleep your body needs.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	March 1991	1	servings

INGREDIENTS

1	lb	Dried white beans such as Great Northern; soaked in enough
		; cold water to cover
		; them by 2 inches
		; overnight or
		; quick-soaked
		; (procedure follows)
		; and drained
2	c	Finely chopped onion
1 1/2	tb	Minced garlic
1	ts	Dried sage; crumbled
3/4	ts	Dried rosemary; crumbled
1/2	ts	Dried thyme; crumbled
1/4	ts	Dried hot red pepper flakes; or to taste
1/4	c	Olive oil
12	c	Packed coarsely shredded escarole
1/2	c	Dry white wine
		A 28-ounce can Italian tomatoes; drained, reserving
		; the juice, and
		; chopped
1/2	c	Minced fresh parsley leaves; (preferably
		; flat-leafed)
1	lb	Fusilli; (corkscrew-shaped
		; pasta)
		Freshly grated Parmesan to taste

INSTRUCTIONS

In a kettle combine the beans with enough cold water to cover them by
2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are
tender. Drain the beans in a colander set over a bowl and reserve the
cooking liquid. In a large deep skillet cook the onion, the garlic, the
sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper
to taste in the oil over moderately low heat, stirring, until the onion is
softened, add the escarole in 2 batches, and cook each batch, stirring, for
2 minutes, or until the escarole is wilted. Add the wine and simmer the
mixture for 3 minutes. In a blender or food processor puree 1 1/2 cups of
the cooked beans with 2 cups of the reserved cooking liquid and add to the
skillet with the remaining beans, the tomatoes with the reserved juice, and
salt and pepper to taste. Simmer the sauce, uncovered, stirring
occasionally, for 10 minutes, or until it is thickened slightly, and stir
in the parsley. In a kettle of boiling salted water cook the fusilli until
t is al dente, drain it well, and in a large bowl toss it with the sauce
and the Parmesan.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them by
2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1
hour.
Serves 8.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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