Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| 1 cup | Idaho Great Northern Beans rinsed |
| \N \N | Water |
| ½ cup | Chopped onion |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Dry basil |
| 1 teaspoon | Dry oregano |
| 1 teaspoon | Salt |
| \N \N | Pepper, to taste |
| \N \N | Leftover ham or beef bones |
| 16 ounces | Tomatoes, undrained |
| 4 cups | Thinly sliced vegetable (carrots, zucchini, celery, cabbage) |
| ½ cup | Small macaroni |
| ¼ cup | Chopped parsley |
| \N \N | Grated Parmesan cheese |
Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer ½ hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-½ quarts.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>