Recipe(tried): Beans and Pasta Italian
Misc. We're having something new (to us) for dinner tonight-a recipe that I found in a very old cookbook. It could be a main dish or an great new alternative to baked beans for a crowd.
Beans and Pasta Italian
1 (48 oz.) jar fully cooked Great Northern Beans (Randall)
8 oz. (1 1/2 cup dry) pkg. elbow macaroni
1 lb. breakfast sausage
1 clove garlic (minced) or 1 tsp. garlic powder
1 (1 lb.) can tomatoes
1/4 cup dark corn syrup
1 Tbsp.parsley, chopped
1 tsp. dried oregano or basil (your choice)
1/4 tsp. pepper
1/2 cup Parmesan cheese (optional)
Cook and drain macaroni. Lightly brown and crumble sausage and garlic. Drain off fat if desired. Add tomatoes, corn syrup, parsley, oregano and pepper. Stir, breaking up tomatoes. Bring to a boil. Combine beans, macaroni and tomato mixture. Cover and simmer about 15 minutes. If desired, sprinkle with Parmesan cheese at serving time. 8-10 servings
Note: I have streamlined this recipe by using the already cooked beans in a jar but if anyone is interested I have the directions for using dry beans.
Beans and Pasta Italian
1 (48 oz.) jar fully cooked Great Northern Beans (Randall)
8 oz. (1 1/2 cup dry) pkg. elbow macaroni
1 lb. breakfast sausage
1 clove garlic (minced) or 1 tsp. garlic powder
1 (1 lb.) can tomatoes
1/4 cup dark corn syrup
1 Tbsp.parsley, chopped
1 tsp. dried oregano or basil (your choice)
1/4 tsp. pepper
1/2 cup Parmesan cheese (optional)
Cook and drain macaroni. Lightly brown and crumble sausage and garlic. Drain off fat if desired. Add tomatoes, corn syrup, parsley, oregano and pepper. Stir, breaking up tomatoes. Bring to a boil. Combine beans, macaroni and tomato mixture. Cover and simmer about 15 minutes. If desired, sprinkle with Parmesan cheese at serving time. 8-10 servings
Note: I have streamlined this recipe by using the already cooked beans in a jar but if anyone is interested I have the directions for using dry beans.
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