Time: 1 ora
Difficulty: Facile

We are still in the cold season and a rich pasta dish, warms us and pampers us.I propose this tubettone with sausage and beans, rich in taste and tradition.
Features:
Beans are rich in carbohydrates and have a good protein intake, have a reduced fat content, even lower than soy, while the skin is rich in fiber that has a decisive role in the regularity of intestinal functions.
They are characterized by the amount of vitamins of group B. The nutritional value of beans is very high, and consists mostly of carbohydrates, equal to that provided by meat or eggs, but are free of cholesterol.
Historical background:
Beans are legumes, perhaps the most known in the world, originating from Latin America whose scientific name is Phaseolus vulgaris.
Notes:
There are over 300 species of beans: borlotti, cannellini, zolfini, con l'occhio, bianchi di Spagna, Mexican... All qualities known to us, but there are many other species that are not known in our kitchen

Ingredients for 4 people
250 g Teff tubers without gluten
1 clove of garlic
½ golden onion
1 side of celery
½ carrot
40 g extra virgin olive oil
100 g colonnade lard IGP
250 g sausage without casing
2 bay leaves
Salt up
Pepe Nero minced
200 g beans borlotti
1 l of meat stock
 

Procedure:
Take a knife cut the lard into slices and then, in thin strips.
Now chop the celery, carrots and onion in a mixer in order to get a very sad finish.
In a large non-stick pan, pour a little oil and brown a clove of garlic, when it is golden remove it from the pan and sauté the chopped celery, carrots and onion.
Add the lard and the sausage crumbled by hand, when they are well browned, add a ladle of broth and mix with a spoon.
Season with salt and pepper, then drain the beans from the storage water, and add them to the other ingredients with bay leaf. In a separate pot boil the water and cook the tubettoni for about 8 minutes.
Drain the pasta and add it to the sauce of beans and sausage, mix well with a spoon of pepper, season with a little oil raw.