Pasta Faux-jule

No self-respecting Italian chef would recognize this as a classic pasta fagiole, but it is a dish inspired by fagiole that

1. the youngling will actually eat

2. Sneaks in a little tomato and onion for vegetation

3. is full of fiber, and full of low glycemic index ingredients

If you have time, instead of canned or processed pork and beans, you could use navy beans, or great northern beans and make your own tomato based baked bean sauce.  I’m still tinkering with that part of it. Basically its a combination of ketchup, mustard, maple syrup, garlic powder, onion powder and a pinch of chili powder…but you can use your favorite recipe for baked beans as a basis for this.

1 lb of elbow macaroni or mini penne.

1 lb of turkey or pork sausage (we like mild, maple sausage in this recipe)

4 cups baked beans (your favorite recipe) or a large family-size can of pork and beans (we like maple or onion flavor to compliment the other ingredients)

large sweet onion, diced

2 TBS olive oil

salt and pepper to taste

In large pot, cook pasta according to package directions, drain, set aside.

Optional: croutons for garnish

In pot (I use the same one, I admit it) add onions, olive oil and a pinch of salt. Soften onions over medium heat 5-10 minutes. Add sausage and stir to brown. After sausage is thoroughly cooked, add beans and simmer to warm. Stir in pasta, season to taste w/ salt and / or pepper, and simmer for an additional 5 minutes to re-warm pasts. Serve with croutons on top if desired.

Makes a quick meal-in-a-bowl, especially if you are a fan of hearty comfort food reminiscent of that old Billy Crystal and Jack Palance movie “City Slickers”…”It’s hot, it’s brown and they’s lots of it.”


19 thoughts on “Pasta Faux-jule

    • It’s more porky maple-y fun, that’s for sure. I use that “white fiber” barilla pasta almost all the time now, so it is high protein, high fiber, low glycemic and easy. Now if only I can find a sauce combo that I like as much as the canned stuff…pork and beans is one of those picnic related kid nostalgia comfort food things. lol – My sister and I used to fight over that tiny piece of “pork” in the can. If you try it, please let me know what you think or what brainwaves you have about baked bean sauce.

      • I haven’t seen the ‘white fiber’ barilla pasta yet. I usually use Ronzoni Smart Taste, which I think is the same thing… or the Barilla or Ronzoni vegetable ones with a full serving of vegetables or whatever.

        I’ve tried to make my own baked beans, and I definitely like the canned better… but I’d need to mess around with it some more.

      • Same here with the baked beans. When I was a kid, “baked beans” consisted of canned pork and beans with a little extra ketchup added, and put in the oven to warm instead of on top of the stove. At least the Scotts-Irish Southern Grandmother would throw some bits of leftover meat in there too.

        I’ve tried the Ronzoni, finally…our walmart started carrying it about 2 weeks after you first mentioned it, luckily enough 🙂 I think you are right about the “smart taste” and the “white fiber” being the same thing. They are priced the same here, so I tend to go w/ the Barilla because we like the texture a bit better…a little more al dente chewiness. Taste is pretty similar thought. And I love love love the veggie ones – in soup especially. I totally recommend the tomato ones (or rainbow)in any chicken broth based soup. YUM.

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