ANDREA'S BEAN AND BOW TIE CASSEROLE

This is kind of a dressy spin on beans. I wanted to invent a casserole and now I have!

1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream

Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.

Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.

Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.

Pour sauce over bean and pasta mixture. Mix well.

Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.

Makes 6 large servings or 8 or more medium servings.

This is great with a with a dollop of yogurt or sour cream.