| 1 | This recipe was handed down to me from my mother. |
| 2 | It can be made with canned beans to save time. |
| 3 | Use 4 cans to 1 pound dried. |
| 4 | Soak beans overnight in a 5 quart pot (kettle), in twice as much water as beans. |
| 5 | The next day drain the beans, add fresh water just covering the beans and boil until beans are cook (1 ?hours). |
| 6 | Water level must remain above the beans. |
| 7 | Stir occasionally, for best results use a wooden spoon. |
| 8 | Keep beans warm. |
| 9 | Generously coat a frying pan with olive oil. |
| 10 | Add onion and saute until translucent. |
| 11 | Add garlic and basil leaves. |
| 12 | Saute 1-2 minutes, stirring constantly. |
| 13 | Add 1 tablespoon flour and cook for one minute. |
| 14 | Add ?cup water, stir until thickened (1-2 minutes). |
| 15 | Add tomato paste, stir until dissolved. |
| 16 | Remove from heat and add to still warm beans. |
| 17 | For desired thickness add water. |
| 18 | Stir until mixed, adding peppers and salt to taste. |
| 19 | Simmer over low heat for 15 minutes stirring occasionally. |
| 20 | Cook pasta al dente (4-5 minutes). |
| 21 | Drain and cool. |
| 22 | Set aside. |
| 23 | Before serving, place pasta in the bottom of a soup bowl. |
| 24 | Add hot bean mixture. |
| 25 | Mix and garnish with parsley. serves 6-8. |
