- 1 c dry pink beans
- 1 c carrots, peeled and cut in 1/3 inch slices
- 3 c water, divided use
- 2 Tbsp olive oil
- 1 c onion, coarsely chopped
- 1 c bell peppers, coarsely chopped
- 1 c zucchini or celery, coarsely chopped
- 2 c tomato sauce
- 2 c water
- 1 tsp sugar
- 1 tsp apple cider vinegar
- 1 tsp dry marjoram
- 1 tsp dry savory
- 2 tsp Hungarian paprika
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 c fresh parsley, minced
- 1 c elbow macaroni, cooked according to package directions and drained
- Wash, sort and soak pink beans overnight, or use the quick soak method of bringing them to a boil, removing from heat, covering, and allowing to stand one hour.
- Cook in 6 cups of fresh water, bringing to a boil, lowing heat, covering and simmering about an hour or until just tender. This can also be done in a pressure cooker, adding a teaspoon of oil to the 6 cups of water, and bringing to full pressure.
- Turn the heat to medium low and allow to pressure cook for 25 minutes.
- Cool quickly under cold water until the pressure valve goes down. Open and drain.
- In a small saucepan, boil 1 cup of the water. Add the carrots and cook 4 minutes.
- In a large skillet, heat the olive oil over medium and add the onion, bell peppers and zucchini.
- Saute about 4 minutes; add drained carrots, tomato sauce, the remaining 2 cups of water, sugar, vinegar, marjoram, savory, paprika, salt and pepper. Stir well and simmer 2 minutes.
- Stir in the drained beans and macaroni.
- Cover and simmer on low for 10 minutes, stirring once or twice, and adding more water as needed.
- Adjust for salt and pepper. Serve hot.