Bean Dish Dinner in One

1 small zucchini, sliced or diced (or 1/2 zucchini, 1/2 yellow squash)
1 15 oz can Great Northern beans
1 14 oz. can stewed tomatoes, (Italian recipe, or add some oregano)
3/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon brown sugar
1 tablespoon (or more) chopped onion
3/4 cup bread crumbs

Spray a baking dish with butter flavored cooking spray. Place all ingredients except the crumbs in the baking dish and stir. Sprinkle the top with bread crumbs and spray with butter-flavored cooking spray. Cover and bake at 350 degrees for 45 minutes.

Macaroni with Beans Soup
Makes 8 servings.

1/4 cup olive oil
5 slices bacon (4 ounces), cut in 1 inch pieces
2 large onions, chopped
2 medium carrots, chopped
1 cup minced parsley
2 tablespoons dried basil
1 teaspoon dried oregano
1 can (16 ounces) tomatoes, drained
2 cups cooked white beans (pea, navy or Great Northern)
1/2 cup bean liquid
2 teaspoons salt
1 teaspoon pepper, or to taste
1 pound elbow macaroni, cooked and drained
1/4 cup butter or margarine, at room temperature
Grated sharp cheese

In Dutch oven in hot oil sauté bacon until half cooked. Add onions, carrots, 1 cup parsley, the bail and oregano; cook until vegetables wilt. Add tomatoes, bean liquid, salt and pepper. Cover; simmer about 10 minutes or until vegetables are tender. Add drained beans; simmer 20 minutes. Toss in drained beans; simmer 20 minutes. Toss cooked pasta with bits of butter and 1/2 cup grated cheese. Stir into vegetable mixture. Serve in heated bowls. Sprinkle more cheese and minced parsley on top.

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This next recipe for bean soup calls for Navy beans, but any small bean would work, and you can save time by using canned beans.

Senate Bean Soup

1 pound marrow beans or navy beans
3 quarts cold water
3 medium potatoes, cooked and mashed
6 celery stalks, finely cut
1/4 cup chopped parsley
2 medium onions, minced
2 cloves garlic, minced
2 pounds ham hock
Salt and pepper
(Dash of Tabasco)

Soak beans in water overnight; drain. Cook beans in fresh water to cover for about 1 hour or until tender; drain. Add the 3 quarts water and remaining ingredients. Season to taste, depending on saltiness of ham hock. Cook slowly for 2 hours, stirring occasionally to prevent scorching. Remove hock. Remove meat from bones and cut into small pieces. Add meat to soup. Serve in individual earthenware pots with garlic bread.