Orchid Crazy
10-17-2006, 12:48 PM
This is a very simple, tasty recipe from the back of the Goya Great Northern Bean bag. I do make a few changes that I will note below:
1/2 lb Goya Great Northern Beans
4 slices bacon
1 small onion, chopped
1 medium carrot, thinly sliced
1 (14 1/2 oz) can whole peeled tomatoes
1 chicken bouillon cube
1 1/2 tsp italian seasoning
1 tsp salt
1/4 tsp pepper
1 cup tubular pasta
Sort and rinse beans in a 6 - 8 qt pot. Soak beans in 8 cups water overnight. Do not drain!!!
In a skillet, cook bacon till crisp, set aside. Drain bacon drippings, leaving about 1 tbsp in pan. Cook onion and carrot till tender. Stir in tomatoes, bouillon cube, salt and pepper. Add mixture to beans. Bring to a boil. Reduce heat and cover till beans are tender. Add 1 cup of water and bring to a boil. Stir in pasta and bacon. Cook 8 - 10 minutes or until pasta is al dente. Serve with grated parmesan cheese and chopped parsely, if desired. Serves 6 - 8.
Changes I make:
I add a bit more bacon and 1 link of fresh italian sausage that I break into small bits. I add garlic - of course - no dish is complete without lots of GARLIC!!! I add 2 carrots and shred them - not 1 sliced. I don't add salt until everything is done - I don't care for salt much and find it's too much on top of the bouillon but that's a personal choice. I add 1 tsp pepper instead of 1/4. I used crushed tomatoes as my kids don't care for the chunks - go figure ketchup is their favorite vegetable but they won't eat tomatoes!
Now, this could easily be done in a crock pot while you're at work, but you'd have to do a bit of prep work the night before. You'd have to soak the beans overnight, then either at night or the next morning cook your meat and vegies. This part could be done at night as well - just store it in a ziploc overnight. Dump everything in a crockpot and cook on low while you are away.
1/2 lb Goya Great Northern Beans
4 slices bacon
1 small onion, chopped
1 medium carrot, thinly sliced
1 (14 1/2 oz) can whole peeled tomatoes
1 chicken bouillon cube
1 1/2 tsp italian seasoning
1 tsp salt
1/4 tsp pepper
1 cup tubular pasta
Sort and rinse beans in a 6 - 8 qt pot. Soak beans in 8 cups water overnight. Do not drain!!!
In a skillet, cook bacon till crisp, set aside. Drain bacon drippings, leaving about 1 tbsp in pan. Cook onion and carrot till tender. Stir in tomatoes, bouillon cube, salt and pepper. Add mixture to beans. Bring to a boil. Reduce heat and cover till beans are tender. Add 1 cup of water and bring to a boil. Stir in pasta and bacon. Cook 8 - 10 minutes or until pasta is al dente. Serve with grated parmesan cheese and chopped parsely, if desired. Serves 6 - 8.
Changes I make:
I add a bit more bacon and 1 link of fresh italian sausage that I break into small bits. I add garlic - of course - no dish is complete without lots of GARLIC!!! I add 2 carrots and shred them - not 1 sliced. I don't add salt until everything is done - I don't care for salt much and find it's too much on top of the bouillon but that's a personal choice. I add 1 tsp pepper instead of 1/4. I used crushed tomatoes as my kids don't care for the chunks - go figure ketchup is their favorite vegetable but they won't eat tomatoes!
Now, this could easily be done in a crock pot while you're at work, but you'd have to do a bit of prep work the night before. You'd have to soak the beans overnight, then either at night or the next morning cook your meat and vegies. This part could be done at night as well - just store it in a ziploc overnight. Dump everything in a crockpot and cook on low while you are away.