Another version. The flavoring comes from the ham hock that’s left in to simmer with all the rest of the ingredients. Serve with some toasted bread slices and grated cheese on top.

1/2 cup dried white beans (I use Goya brand)
1 Tbsp. extra virgin olive oil
1 ham hock
1 diced onion
3 garlic cloves - or to taste
1) 14 oz. can diced tomatoes (Italian style are the best for this)
1 cup uncooked elbow or small shells macaroni
2 tsp. dried parsley OR 2 Tbsp. fresh
1/4 tsp. ground black pepper

In a large bowl, soak the beans overnight in 2 cups cold water. In a large saucepan, heat the oil then brown the ham hock on medium heat about 10 minutes - 5 minutes on both sides. Add the onion and garlic then cook for 5 minutes. Add the beans - including their soaking liquid - and 1 cup cold water; cook this for 1 full hour. Add the remaining ingredients and cook until the pasta is done - about 10 minutes, stirring occasionally to prevent sticking to bottom of pan.

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