| 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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