Skill required: Experienced cook.
1 1/2 cups dried navy or pea beans
salt
1/2 package (1 lb. size) shell macaroni (3 cups)
3 tablespoons olive oil
1 large onion, chopped
2 cups sliced carrot
1 cup chopped celery
1 clove garlic, crushed
2 cups diced, peeled tomato (1 lb.)
1 teaspoon dried sage leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Chopped parsley
Grated Parmesan cheese
1. In a large bowl, combine beans with 6 cups cold water. Refrigerate overnight.
2. Next day, turn beans and water into 6-quart kettle.
3. Add 1 1/2 teaspoons salt.
4. Bring to boiling; reduce heat, and simmer covered, about 3 hours or until beans are tender.
5. Stir several times during cooking.
6. Drain, reserving liquid (there will @2 1/2 cups)
7. Cook macaroni following package-label instructions.
8. While macaroni is cooking, in large skillet with hot oil, sauté onion, carrot, celery, and garlic, covered, until soft - about 20 minutes. Do not brown.
9. Add tomato, sage, oregano, 1/2 teaspoon salt and pepper.
10.Cover; cook over medium heat 15 minutes.
11.In large saucepan or kettle, combine beans, macaroni and sautéed vegetables.
12.Add 1 1/2 cups reserved bean liquid.
13.Bring to boiling; cover and simmer 35-40 minutes, stirring several times and adding more bean liquid if needed.
14.Add salt and pepper if needed.
15.Turn into serving dish and sprinkle with chopped parsley and grated Parmesan cheese.
Yield: @ 8 servings
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