Mama'S Pasta Fazui Beans

• 1 lb. dried pinto beans
• water
• 2 Tbsp. flour
• oil
• 1 clove garlic, crushed
• 1 large onion, chopped
• 4 stalks celery with leaves, sliced
• 2 medium carrots, chopped
• 1/2 c. butter
• 1 (28 oz.) can tomatoes
• 1/2 c. chopped parsley
• 2 (10 1/2 oz.) cans beef broth
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. basil
• 8 oz. macaroni shells

1. Soak beans in cold water overnight; rinse and drain.
2. Place beans in a large pot.
3. Add flour and 3 tablespoons oil and shake until beans are well coated.
4. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours.
5. Saute onion, celery and carrots in 2 tablespoons oil and butter in a large skillet, about 5 minutes.
6. Add tomatoes and parsley; cover and simmer for 1 hour. Add water to prevent sticking, if necessary.
7. After beans have cooked 1 1/4 hours, remove 3 cups and set aside.

pinto beans, water, flour, oil, clove garlic, onion, stalks celery, carrots, butter, tomatoes, parsley, beef broth, salt, pepper, basil, macaroni shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293689 (may not work)