Pasta with beans (pastafazole)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry white beans |
| ½ | cup | Bean liquid |
| ¼ | cup | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | pounds | Bacon (1 1/2\" strips) |
| 1 | teaspoon | Pepper |
| 2 | Onions, chopped | |
| 1 | pounds | Elbow macaroni |
| 2 | Carrots, chopped | |
| 4 | tablespoons | Butter, softened |
| 1 | cup | Minced parsley |
| ½ | cup | Grated sharp cheese |
| 1 | teaspoon | Oregano |
| 2 | tablespoons | Basil |
| Chopped parsley | ||
| 1 | 16 oz. can tomatoes, or 4 | |
| Fresh, seeded and chopped | ||
Directions
Soak beans, cook till barely tender, drain; reserving ½ cup of liquid.
Saute bacon in oil till half cooked, then add onions, carrots, parsley, oregano and basil; cook till wilted. Add tomatoes, bean liquid, salt & pepper. Cover and simmer 10 minutes. Add beans and simmer 20 minutes more.
Meanwhile, cook and drain pasta. Toss with butter and cheese then mix with bean sauce and a little more of the bean liquid. Serve in bowls; sprinkle with more cheese and parsley.
From: Bill Jernigan
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99