at least one
large skillet and one small skillet dutch oven /
stock pot (I boiled my
pasta in a
stock pot for ages) slow cooker / Crockpot medium sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of mixing bowls cheese grater garlic press (we love garlic) Tupperware's
largest bowl — holds 32 cups & is perfect for making batches of Chex mix or puppy chow or other favorite snack mixes.
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked
in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable
stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti
pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware
pot or
large pan and cover with cold water.