Ingredients:
1/2 lb dried great northern beans
8 slices bacon
1 medium onions, chopped
1 medium carrots, thinly sliced
2 garlic cloves, chopped
1 (14 1/2 ounce) cans whole canned tomatoes
1 chicken bouillon cubes
1 1/2 teaspoons italian seasoning
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup water
1 cup pennette pasta
grated parmesan cheese
sour cream
Directions:
Sort and rinse beans.
Boil beans in 8 cups of water for 2 minutes (do not drain).
Set beans aside and soak for 1 hour.
In a skillet, cook bacon until crisp reserve 1 tablespoon of drippings in pan and remove bacon to drain on paper towel.
In pan with drippings cook onion, carrot and garlic until tender.
Stir in tomatoes, bouillon cube, Italian seasoning, salt and pepper.
Add tomatoe mixture to beans.
Bring to boil, reduce heat, cover and simmer until beans are tender, about 1-1 1/2 hours.
Add 1 cup of water and bring back to boil.
Add pasta and bacon.
Cook 8-10 minutes more or until pasta is al dente.
Serve with grated parmesan cheese and a dolop of sour cream.
Servings: 6-8
Time preparation: 20 min.
Time total: 140 min.