| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian, Beans | 6 | Servings |
INGREDIENTS
| 1 | lb | Dry white beans |
| 1/2 | c | Bean liquid |
| 1/4 | c | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | lb | Bacon (1 1/2" strips) |
| 1 | ts | Pepper |
| 2 | Onions, chopped | |
| 1 | lb | Elbow macaroni |
| 2 | Carrots, chopped | |
| 4 | tb | Butter, softened |
| 1 | c | Minced parsley |
| 1/2 | c | Grated sharp cheese |
| 1 | ts | Oregano |
| 2 | tb | Basil |
| Chopped parsley | ||
| 1 | 16 oz. can tomatoes, or 4 | |
| Fresh, seeded and chopped |
INSTRUCTIONS
Soak beans, cook till barely tender, drain; reserving 1/2 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@usa.net> on Feb 01, 99
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