INGREDIENTS

INSTRUCTIONS

In a medium saucepan, soak the beans overnight in plenty of water.  Or
cover the beans with water. Bring to a boil. Remove the pan from the
heat and let the beans soak for 1 hour.  Drain the beans.  Return them
to the saucepan and add cold water to  cover by 2 inches.  Add the
whole garlic clove, the thyme and bay  leaves. Simmer the beans,
partially covered, until almost tender,  about 1 hour. Add 1/2 teaspoon
of the salt and cook the beans until  tender, about 15 minutes longer.
Drain. Discard the garlic clove and  bay leaves.  In a large frying
pan, heat the oil over moderately low heat. Add the  minced garlic and
the onion and cook, stirring occasionally, until the  onion is
translucent, about 5 minutes.  Add the beans, sun-dried  tomatoes,
red-pepper flakes and the remaining 1 teaspoon salt.  Cook  until the
beans and tomatoes are heated through, about 2 minutes.  In a large pot
of boiling, salted water, cook the bow ties until just  done, about 15
minutes.  Reserve about 2 tablespoons of the pasta  water. Drain the
bow ties and return them to the hot pot.  Add the  bean mixture, pasta
water, arugula, Parmesan and vinegar and toss.  Beans and Salt: Salt
and acidic ingredients, such as tomatos and  vinegar, make it difficult
for dried beans to absorb liquid.  This  means that dried beans must
always be cooked until soft in unseasoned  water. Otherwise, they
remain tough.  But don't forget the salt  completely. When the beans
are almost done,  season them for optimum  flavor.  Posted to MC-Recipe
Digest V1 #156  Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT)  From:
HP_WALLS@WOCO.OHIO.GOV  Recipe By     : Food & Wine

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 303
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 19.1mg
Sodium: 1295.2mg
Potassium: 686.6mg
Carbohydrates: 35.8g
Fiber: 5.3g
Sugar: 6.9g
Protein: 11g