10 ounces (1-1/4 cups) dry Navy Beans, soaked
6 cups water
1-1/2 teaspoons salt
2/3 cup oil
1 bay leaf
2 or 3 garlic cloves, whole, plus 1 or 2 crushed garlic cloves
3 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
3 tablespoons oil
1 teaspoon dry oregano
1/2 teaspoon dry basil
Salt and pepper
6 to 7 tomatoes, peeled and chunked
1/2 pound shell macaroni
Freshly grated Parmesan cheese
Drain beans, cover with water. Add salt, 2/3 cup oil, bay leaf, and whole garlic cloves. Simmer gently until beans are tender, 2 to 3 hours. Drain, reserving liquid; discard bay leaf and garlic.
Heat 3 tablespoons oil in large frying pan. Add carrots, celery, and onion and cook until onion is soft. Add crushed garlic and seasonings and simmer 30 minutes. Add tomatoes and cook another 10 minutes.
Cook macaroni in boiling salted water until just tender. Combine beans, vegetables, and drained pasta with 1-1/2 cups bean liquid. Cover and simmer another 10 minutes, stirring occasionally. Garnish with chopped parsley and serve with grated Parmesan cheese.
Servings per recipe: 6 to 8
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.