"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

MaryAnn Viculin's Pasta i Fashol Recipe

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This recipe for MaryAnn Viculin's Pasta i Fashol, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Bird
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry pinto beans
1 chopped onion
3 cloves garlic, chopped
2 celery stalks, chopped
2 T. parsley
salt
pepper
1/2 can tomato sauce
1 cup small pasta
Bouillon or ham for flavor

Directions:
Directions:
Soak pinto beans in water overnight. Dump off water - add clean water and simmer 2 hours or until done in 4-5 cups water.

Brown: onion, garlic, celery, parsley, salt and pepper. Add 1/2 can tomato sauce. Add this to beans and simmer 1/2 hour. Add bouillon or ham for flavor.

Add 1 cup pasta. Cook in bean juice, not separately. Cook until pasta is tender.

 

 

 

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