Advance Preparation

1. In advance, measure beans into a baggie:
   • 1 lb. (or 2 c.) white beans (Great Northern or Navy)
2. Combine spices into a baggie:
   • ¼ c. dried onion
   • 1 tbs. chili powder
   • 1½ tsp. salt
   • 1 tsp. garlic powder
3. Measure pasta into a baggie:
   • 1½ c. small pasta shells
4. Place in a large baggie:
   • 1 can (28 oz.) diced tomatoes
   • 1 can (4 oz.) chopped green chiles
   • the bag of spices (from a previous step)
   • the bag of beans (from a previous step)
   • the bag of pasta (from a previous step)
5. Add a label “Requires 4 c. water plus extra water as the beans simmer.” to the large bag.

Cooking Instructions

1. Combine water and beans and simmer for 2 hours until beans are tender.
   • 4 c. water
   • 1 lb. (or 2 c.) white beans (Great Northern or Navy)
2. Stir in spices, tomatoes, chiles, and pasta. (Don’t add the tomatoes sooner because they will stop the beans from softening.):
   • the bag of spices
     • ¼ c. dried onion
     • 1 tbs. chili powder
     • 1½ tsp. salt
     • 1 tsp. garlic powder
   • 1 can (28 oz.) diced tomatoes
   • 1 can (4 oz.) chopped green chiles
   • 1½ c. small pasta shells
3. Simmer until the pasta is tender.