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Pasta and Beans


  • 1 1/2 cups dried kidney beans, rinsed
  • 4 large cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/4 cup water
  • 8 Roma tomatoes, seeded and chopped
  • Ad

  • 8 oz. penne, mostaccioli, or ziti pasta
  • grated Parmesan cheese


Place beans and 8 cups water in large saucepan; bring to boiling. Remove from heat, cover and let stand for 1 hour.

Drain and rinse beans. Return beans to saucepan along with 8 cups fresh water and 1 teaspoon salt; bring to boiling. Reduce heat, cover and simmer, until beans are tender, about 1 1/2 hours.

Add water as needed to keep beans covered. Drain beans and set aside. Cook garlic in olive oil in 12 inch skillet over medium heat until garlic begins to brown on the edges. Carefully add water. Add tomatoes. Stir cooked beans into sauce. Add salt and pepper to taste. Meanwhile, cook pasta according to package directions. Drain pasta and add to sauce. Simmer pasta and sauce together for 1 minute and serve immediately.


To serve, sprinkle with grated Parmesan cheese, if desired.

By Robin from Washington, IA

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