"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Linda Bird
Added: Tuesday, October 13, 2009


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

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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