INGREDIENTS

INSTRUCTIONS

This recipe was handed down to me from my mother. It can be made with
canned beans to save time.  Use 4 cans to 1 pound dried. Soak beans
overnight in a 5 quart pot (kettle), in twice as much water as beans. The
next day drain the beans, add fresh water just covering the beans and boil
until beans are cook (1 1/2 hours). Water level must remain above the
beans. Stir occasionally, for best results use a wooden spoon. Keep beans
warm. Generously coat a frying pan with olive oil. Add onion and saute
until translucent. Add garlic and basil leaves. Saute 1-2 minutes, stirring
constantly.  Add 1 tablespoon flour and cook for one minute. Add 1/2 cup
water, stir until thickened (1-2 minutes). Add tomato paste, stir until
dissolved.  Remove from heat and add to still warm beans. For desired
thickness add water.  Stir until mixed, adding peppers and salt to taste.
Simmer over low heat for 15 minutes stirring occasionally. Cook pasta al
dente (4-5 minutes). Drain and cool. Set aside. Before serving, place pasta
in the bottom of a soup bowl. Add hot bean mixture. Mix and garnish with
parsley. Serves 6-8.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)

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