White Beans with Pasta Recipe
Ingredients
| Great northern beans | 1 Pound, dried | |
| Water | ||
| Salt | To Taste | |
| Shell macaroni - 1 cup | ||
| Olive or salad oil - 1/4 cup | ||
| Garlic | 2 Clove (5gm) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Dried savory leaves - 1 teaspoon | ||
| Dried thyme leaves | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| American-cheese slices - 1/2 pkg (8-oz size), halved | ||
| Parsley - Chopped | ||
Directions
GETTING READY
1. Cover beans with cold water and refrigerate, covered, overnight.
2. Next day, drain beans reserving the liquid.
MAKING
3. Into a 3-quart Dutch oven, add beans and 6 cups liquid along with 1 teaspoon salt and bring to boiling.
4. Reduce heat and simmer, covered, 2 hours until tender.
5. If necessary, add 1 cup water during cooking and drain.
6. In medium saucepan, bring to boiling 3 cups water and 1 teaspoon salthalf an hour before beans are done.
7. Add macaroni, cook until tender-€”about 15 minutes and drain.
8. In hot oil in medium skillet, saute garlic, onion and parsley for 1 minute.
9. Add tomato sauce, savory, thyme, 2 teaspoons salt and the pepper and cook, uncovered, over medium heat until onion is tender-€”about 5 minutes.
10. Into a 2-quart shallow casserole turn beans and macaroni and stir in tomato mixture.
FINALIZING
11. Arrange cheese slices over top of beans in a circle and run under broiler a few minutes to melt cheese.
SERVING
12. Sprinkle top with chopped parsley and serve.
1. Cover beans with cold water and refrigerate, covered, overnight.
2. Next day, drain beans reserving the liquid.
MAKING
3. Into a 3-quart Dutch oven, add beans and 6 cups liquid along with 1 teaspoon salt and bring to boiling.
4. Reduce heat and simmer, covered, 2 hours until tender.
5. If necessary, add 1 cup water during cooking and drain.
6. In medium saucepan, bring to boiling 3 cups water and 1 teaspoon salthalf an hour before beans are done.
7. Add macaroni, cook until tender-€”about 15 minutes and drain.
8. In hot oil in medium skillet, saute garlic, onion and parsley for 1 minute.
9. Add tomato sauce, savory, thyme, 2 teaspoons salt and the pepper and cook, uncovered, over medium heat until onion is tender-€”about 5 minutes.
10. Into a 2-quart shallow casserole turn beans and macaroni and stir in tomato mixture.
FINALIZING
11. Arrange cheese slices over top of beans in a circle and run under broiler a few minutes to melt cheese.
SERVING
12. Sprinkle top with chopped parsley and serve.
Chef
