1/2 lb pinto beans, washed and checked for stones
2 qts water
1 onion, cut in half
2-4 garlic cloves, minced
1 bay leaf
salt to taste, about 2 tbsp
1/2 lb Precooked simmered dry pinto beans
1 tbsp olive oil
1 onion, chopped
1 1/2 tsp fresh rosemary, chopped
2 garlic cloves, minced
1 28 oz can chopped tomatoes
Pinch of sugar
Salt and pepper to taste
1 tbsp tomato paste
1/2 tsp red pepper flakes
A bay leaf, and a few sprigs of thyme and parsley tied together
6 oz elbow macaroni
2-3 tbsp fresh parsley, chopped
2 oz parmesan cheese, grated
Presoak beans with 2 qts of water overnight or at least 4 hours. Add onion and bring to a gentle boil. Skim off foam that rises and add garlic and bay leaf. Reduce heat, then cover and simmer for 30 minutes.
Add the salt and continue to simmer for about 1 – 1 1/2 hours, until beans are soft and broth is thickened. Adjust salt and remove onion and bay leaf.
Drain beans but save the broth. Measure liquid and add extra water or broth to make 6 cups.
Heat oil on medium heat in a large pot and add onion. Cook until softened, then add the rosemary and garlic.cook for about a minute and then stir in the tomatoes, salt and pepper to taste. Cook for at least 10-15 minutes or until tomatoes have reduced a little.
Add broth from beans, tomato paste, pepper and bundle of herbs and bring to a boil. Reduce heat and simmer, then cover and cook for at least 30 minutes. Stir in beans and heat.
Add the pasta 10-15 minutes before serving. Stir and allow to cook. Adjust seasonings as needed, and stir in the parsley. Serve in bowls and top with Parmesan.