One Pot Bean Pasta

3/4        cup dry baby lima beans
1/2        cup lentils
1 1/4     cups chopped onion (1 large)
2           tablespoons olive oil
1           clove garlic, minced
1 1/2     cups chopped tomatoes (2 medium)
4           cups water
4           oz. (1 cup) elbow macaroni
1           tablespoon ketchup
2           tablespoons chopped parsley
1           teaspoon lemon juice
1/4        teaspoon ground cinnamon, optional
1/4        teaspoon salt
Freshly ground black pepper

Put the baby lima beans and lentils into a large bowl. Cover with plenty of cold water, soak 4 hours or overnight; drain and rinse.

In a large saucepan, cook the onion in olive oil over medium heat until soft, 5 minutes. Add beans and lentils, garlic, tomatoes and water. Bring to a boil; cover and simmer for 1 to 1-1/4 hours, until beans are tender. Mixture will be soupy.

Add macaroni, ketchup and parsley to beans; simmer uncovered for about 10 minutes, until macaroni is tender. Stir in lemon juice, cinnamon, salt and pepper to taste. Serve immediately or prepare variation.

Variation: Spoon mixture into a lightly greased shallow casserole dish, sprinkle with 1/4 cup dry bread crumbs and 1/2 cup grated Cheddar cheese. Bake at 350OF for 20 minutes, until golden brown. Makes 6 cups. Serves 4.

Nutritional Information per Serving:
Calories 399, Protein 18 g, Carbohydrates 65 g, Fat 8 g, Calories from fat 19%
Cholesterol: 0 g, Fiber 14 g, Folate 222 mcg, Sodium 204 mg