Pasta With Beans Sorrento Style
|Dried great northern beans||2 Cup (32 tbs)|
|Water||5 Cup (80 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Olive oil||3 Tablespoon|
|Ripe tomatoes||6 , peeled and sliced|
|Chopped italian parsley||1 Tablespoon|
|Basil leaves/1 tea spoon dried basil||4 , chopped|
1. Rinse beans and put into a heavy saucepot or kettle. Add water and bring rapidly to boiling; boil 2 minutes and remove from heat. Cover; set aside 1 hour.
2. Stir 1 teaspoon salt into beans, cover, and bring to boiling. Cook until beans are nearly done, but still firm . Drain and set aside.
3. Saute the celery and onion in olive oil until soft. Sprinkle in 1 teaspoon salt, then stir in tomatoes, parsley, and basil.
4. Simmer 15 minutes, uncovered. Add the beans to tomato mixture; stir well. Cook the conchigliette according to package directions, drain, and stir into bean mixture.