1 lg. Great Northern beans
2 tsp. salt
Water to cover
1 lb. box tubettini (pasta used for beans)
Grated Romano cheese

FOR SAUCE:

1/2 c. oil
1 chopped onion
1 clove garlic, chopped
1 sm. bay leaf
1 (2 1/2) can tomato puree
1 tsp. dry basil
2 tbsp. chopped parsley
1 tsp. salt
Pepper to taste

The night before you use: Pick over beans for dirt and bad beans. Wash several times. Cover with water and soak overnight. With the same water, bring to boil, lower heat and simmer until tender 2 to 2 1/2 hours. When water boils, add boiling water, there should always be 1 to 1 1/2 inches of water on beans. You'll only need half these beans for this dish, the other half can be frozen. While beans cook, start sauce.

In oil, saute onion, garlic and bay leaf. Add puree and 1/2 can of water, salt, pepper, basil and parsley. Bring to boil, boil slowly 1 hour. Mix with cooked beans. Cook pasta as directed, pour off half the water and add to beans and sauce, bring to boil. Satisfying and economical dish. Serve 6 to 8. Serve with a sprinkling of cheese.