Macaroni with Borlotti Beans and Salt & Twine Chipotle Mole Salami

Yield

4 servings

Ingredients

  • 14 oz. macaroni
  • 5 oz. Salt & Twine Chipotle Mole Salami, diced into small cubes
  • 10 oz. cooked borlotti beans, drained
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 shallot, finely diced
  • Olive oil
  • Fresh chili pepper, sliced thin (optional, for garnish)
  • Fresh rosemary, for garnish
  • 1 Tbsp. tomato paste

Directions

  1. Finely dice the carrot, celery, and shallot. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced vegetables and sauté until they’re softened and fragrant.
  2. Add the drained borlotti beans and tomato paste to the skillet, stirring well to combine. Pour in enough water or vegetable broth to just cover the mixture, then let it simmer uncovered over low heat for about 15 minutes.
  3. Meanwhile, in a separate non-stick pan, toast the Salt & Twine Chipotle Mole Salami cubes over high heat until they’re lightly crisped and browned on the edges. Set aside for topping.
  4. Cook the macaroni according to package directions until al dente. Drain and add it to the skillet with the beans, stirring well to coat the pasta in the flavorful sauce.
  5. Dish up the macaroni and beans, then sprinkle the toasted Salt & Twine Chipotle Mole Salami on top. Garnish with fresh rosemary and a few slices of fresh chili pepper if you’d like an extra kick.
  6. Enjoy this warm, comforting dish with the smoky, spicy flavor of Salt & Twine Chipotle Mole Salami as the perfect finishing touch!
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