One day ahead: Place dried beans in a large bowl. Add water to cover beans
by 3 inches. Allow beans to soak at room temperature overnight.
Early in the day: Drain beans in a colander. Rinse and drain again. Place
beans in a 4-quart slow cooker.
Place salt pork in a large nonstick skillet over medium heat. Cook pork,
stirring constantly for 2 minutes. Remove pork with a slotted spoon and
drain on paper toweling. Add pork to slow cooker. Add onions to skillet and
sauté until translucent, about 3 minutes. Transfer onions to slow cooker.
Drain tomatoes in a sieve, reserving juices (about 1/2 cup). Add tomatoes to
slow cooker. Whisk garlic into reserved tomato juice and add to slow cooker.
Dissolve beef bouillon granules in 5 cups water. Add to slow cooker. Add
salt and pepper and stir until all ingredients are well combined.
Cover slow cooker and cook on low setting for 8 hours, until beans are al
dente. Add pasta to slow cooker and cook 30 to 45 minutes more, until pasta
is al dente and beans are tender.
Pipette pasta looks like a cross between elbow macaroni and miniature
shells. You can substitute bacon for the salt pork if desired.
Reprinted with permission from ©Slow Cooker Classic From Around the World, by Victoria Shearer, published by Sellers Publishing
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