|Served over buttered noodles and garnished with Parmesan|
Give it a try and let me know what you think.
Pasta with Beans, originally published in Southern Living magazine
1 (14.5-ounce) can diced tomatoes, undrained
1 onion, chopped (or use dried)
1 carrot, diced (or use dried)
2 garlic cloves, minced (or use dried)
2 tablespoons chopped fresh parsley (ditto)
2 teaspoons chopped fresh or 1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar (optional)
1 (16-ounce) can Cannellini or Great Northern beans, rinsed and drained
8 ounces elbow macaroni, cooked
2 tablespoons butter or margarine (I keep butter in my freezer. You can also use butter powder, reconstituted, or more olive oil.)
1/4 cup shredded Parmesan cheese
Drain tomatoes, reserving 1/4 cup liquid.
Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and, if desired, sugar. Cover, reduce heat, and simmer 10 minutes.
Stir in beans; cover and simmer 10 minutes.
Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese.
NOTE: I extend this recipe for my family of six by adding the entire contents of the can of tomatoes, adding more carrots, and cooking an entire pound of macaroni. Adjust seasoning as necessary.