Chili Beans and Shells



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    Ingredients

    • 1  pound dried great northern beans, sorted and rinsed
    • 4  cups water
    • 1  medium onion, chopped (1/2 cup)
    • 1  tablespoon chili powder
    • 1 1/2  teaspoons salt
    • 2  cloves garlic, finely chopped
    • 1  can (28 ounces) whole tomatoes, undrained
    • 1  can (4 ounces) chopped green chilies, undrained
    • 1  cup uncooked small pasta shells
    • 1  cup shredded Monterey Jack or Cheddar cheese (4 ounces)
    • 1/2  cup sliced green onions (5 medium)

    Directions

    1. 1Heat beans and water to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
    2. 2Add enough water to beans to cover if necessary. Add chopped onion, chili powder, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans are tender (do not boil or beans will burst).
    3. 3Stir in tomatoes, chilies and pasta, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta is tender. Sprinkle each serving with cheese and green onions.
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