Recipe - Pasta With Beans (Pastafazole)

1 pound Dry white beans
One half cup Bean liquid
One fourth cup Olive oil
One half teaspoon Salt
One fourth pound Bacon (1 1/2" strips)
1 teaspoon Pepper
2 Onions, chopped
1 pound Elbow macaroni
2 Carrots, chopped
4 tablespoon Butter, softened
1 cup Minced parsley
One half cup Grated sharp cheese
1 teaspoon Oregano
2 tablespoon Basil
Chopped parsley
1 16 oz. can tomatoes, or 4
Fresh, seeded and chopped

Soak beans, cook till barely tender, drain; reserving One half 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 MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99