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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I got this recipe from the goya bean bag. I added garlic and sour cream and also used a little more bacon. My husband and kids loved it. Ingredients:
1/2 lb dried great northern beans |
8 slices bacon |
1 medium onion, chopped |
1 medium carrot, thinly sliced |
2 garlic cloves, chopped |
1 (14 1/2 ounce) can whole canned tomatoes |
1 chicken bouillon cube |
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:
1. Sort and rinse beans.
2. Boil beans in 8 cups of water for 2 minutes (do not drain).
3. Set beans aside and soak for 1 hour.
4. In a skillet, cook bacon until crisp reserve 1 tablespoon of drippings in pan and remove bacon to drain on paper towel.
5. In pan with drippings cook onion, carrot and garlic until tender.
6. Stir in tomatoes, bouillon cube, Italian seasoning, salt and pepper.
7. Add tomatoe mixture to beans.
8. Bring to boil, reduce heat, cover and simmer until beans are tender, about 1-1 1/2 hours.
9. Add 1 cup of water and bring back to boil.
10. Add pasta and bacon.
11. Cook 8-10 minutes more or until pasta is al dente.
12. Serve with grated parmesan cheese and a dolop of sour cream.
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