Preparation

This recipe makes enough for 8 adult servings, and is great for leftovers.  We like to cook in larger quantities so we don't have to cook our main meals every day.  Store the leftovers in the refrigerator in a covered dish, pot, or other container.  We warm the leftovers on plates in the microwave oven.

We usually begin in advance by cleaning and washing the pinto beans.  They can either be cooked with 10 cups of water in a slow cooker on low heat in about 8 hours or on the stovetop in a pot in about 3-4 hours.  If cooking in a pot on the stove, bring the water to a boil on high heat and then reduce the heat to simmer until the pinto beans are tender.

When the beans are cooked, we place the pasta pot on the stove top and bring the water to a boil.

While the pasta water is heating, wash, clean, and peel the carrots and onions, and dice or cut them into medium to small pieces.  Place the cut veggies in a large covered baking dish with the fennel seeds, oregano, and hot pepper, mix well, cover, and cook in the microwave oven, on high, until the onions become semi-translucent.

Add the frozen corn and peas, and continue cooking until all the veggies are cooked.

When the pasta water boils, add the elbows and cook for about 8-10 minutes until they are tender to your liking.  Drain the water off, or if using a pasta pot, remove the inner section and let the pasta drain.

Combine the cooked pinto beans and elbows together in a large pot, mix in the crushed tomatoes and tomato paste, and simmer on low heat to keep the contents warm.

When the veggies are cooked, add them to the large pot with the beans and elbows, mix well and allow the contents to simmer for about 10 more minutes to combine the flavors.

Serve and enjoy with a large tossed salad.