Hearty Bean Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 lb goya 13 dried bean mix (or simmilar)
• 32 ounces beef or 32 ounces chicken stock
• 28 -32 ounces crushed tomatoes
• 1 cup minced onion
• 1 cup minced red bell pepper (i use the kind from the jar)
• 1 cup minced celery
• 1 cup chopped mushroom
• 1 lb macaroni or 1 lb other small shell pasta, for soup
• 2 slices bacon, minced
• basil
• oregano
• paprika
• cayenne
• salt and pepper
• 1 bay leaf
• lots water, for dried beans and pasta prep

Recipe

• 1 follow instructions on the beans to reconstitute them.
• 2 save the water on the last rinse for the soup.
• 3 in a large pot render the bacon until quite crisp, not burned.
• 4 add in onion, celery, peppers and mushrooms.
• 5 cook over low to medium heat until very soft and fragrant.
• 6 pour in stock and beans (with their water) add herbs and spices; take it easy, you can always add more.
• 7 simmer over low heat for about an hour.
• 8 add tomatoes, taste and adjust seasonings.
• 9 boil water for the pasta in another large pot.
• 10 cook the pasta about half way, drain and add to first pot.
• 11 bring to a boil and cook noodles all the way.
• 12 be sure not to ruin the beans by boiling too long.