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