Pasta Fajole (Bean Base)

Ingredients

• Navy Beans – 1 pkg.
• Macaroni – 2-3 cups
• Onion – 1 large, diced
• Diced tomatoes – 2-3 15 oz. cans
• Garlic – chopped; 3-6 cloves or whole bulb
• Salt and pepper

Instructions

1. Rinse beans two times.
2. Fill 3 qt. kettle with water over beans.
3. Bring to a boil; add salt; cover and simmer 3 hrs. Stir at intervals with a wooden spoon. If water boils down too much, add more water so beans are well-covered.
4. In fry pan, brown onion and garlic in oil until medium brown.
5. Add tomatoes, salt and pepper.
6. Bring to a boil, then simmer for 20 min.
7. After beans are cooked and softened, drain some water off so the beans are at water level.
8. Add tomatoes to cooked beans; stir; remove from heat. Let stand for a few minutes.
9. Cook macaroni and drain most of water off after cooking.
10. Add 3-4 soup ladles of Pasta Fajole (bean base) to the cooked macaroni. Stir well. Serve
11. in soup bowls.

Notes