Preparation

This recipe is prepared on the stovetop and will serve 12 or more adults.  It is also great for covered dish suppers, and for cooking for several days in advance.

We begin by washing and cleaning the pinto beans and chick peas, and placing them a pot on the stove top. (The beans can also be soaked in a covered pot in the refrigerator overnight to reduce the cooking time.)  Cover the beans with water, bring to a boil, cover the pot and simmer until the beans are tender.  Add water as necessary.  (Alternately, you can use approximate 4 lbs. each of canned pinto beans and chick peas.)

While the beans are cooking, wash and clean the veggies, and peel the carrots and onions.  Dice the veggies or use a food processer and place in a large covered cooking pot with a little water and steam until tender.

While the veggies are cooking, place the pasta water in a pot on the stovetop, and bring to a boil.  When the water boils, add the elbow macaroni and cook until softened but still a little chewy.

Add the seasoning to the cooking veggies.

When the veggies are tender, add the tomatoes and raisins, reduce the heat to simmer, and continue cooking until hot.

When the pot of veggies is hot, add the cooked pasta and beans, mix together and simmer for about 10 to 15 minutes to blend the flavors. (If the pasta and beans are not ready, turn off the heat on the veggie pot until the beans and pasta are ready.)

Serve with a tossed salad, and enjoy!

The leftovers can be stored in the covered pot in the refrigerator.  The curried pasta fazool is great when re-warmed.