| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Soups/stews, Italian, Beans | 16 | Servings |
INGREDIENTS
| 1 | c | Dried Navy Beans |
| 2 | qt | Water |
| 1 | c | Chopped Onion |
| 1 | c | Chopped Green Pepper |
| 1 | c | Chopped Carrots |
| 1 1/2 | ts | Dried Basil |
| 1 | ts | Salt |
| 1 1/2 | ts | Oregano, |
| 1/4 | ts | Dry Mustard |
| 2 | cl | Garlic Minched |
| 3 | cn | (8 Oz.) Tomato Sauce |
| 1/2 | c | Uncooked Whole Wheat |
| Elbow Macaroni |
INSTRUCTIONS
Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.)
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