Baked Frog Legs
Baked Frog Legs
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Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Baked Frog Legs
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Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Fit some foil or parchment paper in the bottom of a 7x11 baking dish. (I will verify the size of the dish needed.)
  2. Add the ingredients from butter down to salt into a bowl and mix well. Place the bread crumbs in a shallow bowl.
  3. Dip a frog leg into the cheese and egg mixture coating it well, let excess drip off. Roll the leg in the bread crumbs, then place in the baking dish.
  4. Repeat for remaining legs, keeping the legs evenly spaced in a single layer in the dish. Spoon any remaining cheese egg mixture evenly over the legs.
  5. Bake until golden brown, 30-50 minutes. (I will verify the time when I make these.)
  6. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

Cajun Pinto Beans
Cajun Pinto Beans
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This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. This is a side dish and sounds very tasty. All measurements are approximations until I make this and verify the amounts. I am going to pressure the beans but the canned amount will be stated as well. Links to the shortcuts are listed in the Recipe Notes section.
Cajun Pinto Beans
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This idea comes from a good friend. I love pinto beans as a side dish, in chili and burritos, and as refried beans. This is a side dish and sounds very tasty. All measurements are approximations until I make this and verify the amounts. I am going to pressure the beans but the canned amount will be stated as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Prepare the beans either by draining and rinsing 2 cans or by cooking from dry beans. From dry, drain after cooking them.
  2. In a large non stick pan on medium high heat, when hot, add the sausage, garlic, and onion. Cook, breaking up the sausage with the spatula, until almost cooked through. Drain off most of the fat, not all, as that is flavor for the beans.
  3. Add the bell pepper, green chilies, tomatoes, and mix together.
  4. Add the beans and Cajun seasoning, mix together.
  5. Simmer until the bell pepper is tender.
  6. Serve as a side dish.
Recipe Notes

Low cost.

Shortcuts: Pinto Beans, Pork Sausage, Cajun Seasoning.

Inspired by and photo provided by, Mary Jackson.
United States.

Pork or Beef Bone Broth (Pressure Cooker)
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Ingredients
For Seasoning, pick just one group to use
Trinity
Holy Trinity (for the Cajuns)
Asian
  • 3-4 spring onions chopped, white and green parts
  • 1 thumb fresh ginger as long as your thumb, sliced, no need to peel
  • 2-3 cloves garlic optional, smashed and peeled
Servings: quarts broth
Instructions
  1. For the cooked bones, save each, pork or beef, in separate gallon size zip lock bags and place in the freezer until you have a gallon bag full. Another option is to use fresh pork or beef bones, they are available at Tesco in Thailand, I will determine what the weight of fresh bones is to a gallon bag.
  2. Once you have the gallon size bag of bones, place them in your pressure cooker, frozen bones are ok, no need to thaw them.
  3. Add the seasoning of your choice to the pressure cooker; Trinity, Holy Trinity, or Asian. Only use one type if this is your first go at this.
  4. Add water to the pot to just cover the bones, start with pouring in 2 quarts of water, if there is bones sticking out of the water, rearrange bones or if already packed in there well, just add more to just cover them. Keep in mind the 2/3 full pot rule with your size of pressure cooker.
  5. Place the lid on the pressure cooker and lock, place the weight, the jiggler, on the lid, place on high heat.
  6. When the jiggler starts to move and vent pressure, start your timer for 60 minutes, and reduce heat to low or medium low heat to maintain the jiggler moving and pressure releasing.
  7. When 60 minutes have passed, turn off the heat and move to an unused burner. Allow a natural release of pressure. Keep in mind, the more water you have in the pot, it takes longer to come up to pressure, and takes longer to release pressure.
  8. Once you have indications that there is zero pressure in the cooker, Open the lid.
  9. Allow the broth to cool slightly, then pour through a cheesecloth lined strainer. Discard the bones and seasonings used.
  10. Pour the broth into quart jars if you plan on using within 3-5 days and place in the fridge when cooled to room temp. If wanting to use later, pour into ice cube trays and freeze for up to 3 months.
Recipe Notes

Low to zero cost.

Note about the bones: If using cooked bones, such as ribs, chops, steaks, roasts, those bones are already cut. If using fresh bones from Tesco or a local butcher, ask them to cut the whole bones for you into 2-4 pieces. If a shop cannot cut the bones you have 3 choices. 1. If you happen to have a meat saw at your disposal, use that. 2. Use a hacksaw with a new and sterilized blade. 3. Wrap the bones in cheesecloth and apply a few liberal blows with a hammer.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: You ever go to a Chinese, Japanese, Vietnamese, or Thai noddles shop and find they have the best tasting broth with the noodles? Here's why, they use different combinations of bones to make the broth. Chicken, duck, and turkey bones have different flavors. 1. Try a combination of beef + one or two chicken bones. 2. Try a variation with pork + one or two chicken bones. 3. Try those combinations with duck and turkey bones.

Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
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This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
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This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
  2. Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
  3. Heat a non stick pan to medium heat with about 3/4 inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
  4. Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
  5. Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
  6. Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
  7. Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Spicy Caramelized Eggs is adapted from Appon's Thai Food.

Turmeric Curry Pork Chops
Turmeric Curry Pork Chops
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Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Turmeric Curry Pork Chops
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Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
To Marinate
To Cook
Servings: servings
Instructions
  1. Add the wine or stock, milk, and salt to a shallow dish, stir to mix in the salt. Rinse the chops place in the dish shallow dish, turning occasionally to coat them, and place in the fridge for 2 hours.
  2. Add the To Cook ingredients to a a large non stick pan, and whisk to mix the turmeric and curry paste in.
  3. When the mixture is starting to simmer, add the pork chops, keep on a medium to low simmer, cover, and cook the chops for 20 minutes.
  4. When the juices run clear and the chops are tender, remove from the pan and server with rice or potatoes with some curry drizzled over them.
Recipe Notes

I will price this when I get pork chops again in the city, I will say low price now.

This recipe for Turmeric Curry Pork Chop is adapted from Appon's Thai Food.

Quick Chicken Broth (Pressure Cooker)
Quick Chicken Broth (Pressure Cooker)
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Quick Chicken Broth (Pressure Cooker)
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Ingredients
Servings: quarts
Instructions
  1. If using chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker.
  2. Chop the vegetable and add to the pot.
  3. Add the water to the pot.
  4. Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
  5. When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 7 minutes.
  6. When 7 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
  7. When you have indications of no longer any pressure in the cooker, remove the weight, and unlock the lid and remove.
  8. Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take a few hours, but the result is juicy chicken.
  9. Once it is cooled, remove the chicken with a slotted spoon to a bowl and use as you need.
  10. Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.
Recipe Notes

Low cost, the cost of the chicken is figured into other recipes, basically you just need a few hours of your time for 2 quarts of delicious broth that can be used in several recipes.

Used in Recipe Listed on this Site:
Homemade Stove Top Stuffing,
Sinfully Delicious Chicken Casserole.

Chicken Adobo (Pressure Cooker)
Chicken Adobo (Pressure Cooker)
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Chicken Adobo (Pressure Cooker)
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
  2. Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
  3. Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
  4. Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
  5. Bring to a simmer then add the chicken back to the pot.
  6. Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
  7. Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
  8. When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
  9. Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet 🙂
  10. Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
  11. Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Recipe Notes

Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lbs). For 4 servings this is about 80 cents per serving.

Inspired by good friend, Ryan Gou.
Thailand.

Minestrone Soup (Pressure Cooker)
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Ingredients
For USE AFTER Pressure Cooking
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker with the lid off, then add the onion, carrot, and celery. Cook to just soften them. Add the rosemary, sage, and bay leaf. Cook for about 1 minute.
  2. Add the soaked and drained chickpeas, water, and tomato paste. Place the top on the cooker and lock the lid, place the weight (jiggler) on top. Turn the heat up to high until the jigglar starts moving and venting pressure, start timing for 13 minutes. (For those using electric pressure cookers, set your time for 18 minutes on high pressure.)
  3. When the time is up, turn off the heat and move the pressure cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes. (For those with electric models, turn off the keep warm setting or unplug the cooker, pressure should be released in about 20-30 minutes.)
  4. When indications show you the pressure is released, open the pressure cooker. Remove the stems of the herbs if using fresh, and remove the bay leaf. Pour in the 3 cups of water, dry pasta, salt, and pepper as desired.
  5. Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
  6. Serve.
Recipe Notes

Low cost.

Shortcut: Quick Chicken Broth.

Variant: 1. Use chicken broth in place of the water when cooking the pasta.

This recipe for Pressure Cooked Minestrone Soup is inspired by Hip Pressure Cooking.

Hotdog & Spring Onion Chili Salad
Hotdog & Spring Onion Chili Salad
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Hotdog & Spring Onion Chili Salad
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
  2. Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
  3. To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
  4. Serve on a large plate (family style) and sprinkle the mint over the top.
  5. Serve as a side dish with evening drinks, or with rice for a complete meal.
Recipe Notes

Low cost.

This recipe for Hotdog & Spring Onion Chili Salad is adapted from Appon's Thai Food.

Pasta Fagioli Kidney Bean
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  2. Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  3. In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  4. Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  5. Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  6. Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  7. Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.