This recipe was created by Firstborn. It’s an easy, satisfying one-pot meal that is easy enough to make even on a school night. 

• 1 can light red kidney beans
• 1 can pinto beans
• 1 can garbanzo beans
• 1 can great northern beans
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 small onion, grated
• 1 can tomato sauce (or diced tomatoes)
• 3 cups water or vegetable broth, plus extra water
• ½ cup penne pasta

1. Rinse and drain all cans of beans.
2. Add olive oil to a large pot over medium heat.
3. Soften garlic in oil, being careful not to let the garlic brown.
4. Reduce heat and stir onion into garlic.
5. Immediately add beans, tomato sauce and water/broth to pot.
6. Over medium high heat, bring to a boil.
7. Reduce heat and simmer covered about 60 minutes, adding water ½ cup at a time as needed (this is thick like a stew, so you are just adding water to keep it from scorching).
8. When northern beans are nearly dissolved, add 1 cup of water and the penne pasta.
9. Return to a simmer, lower heat and cook covered until pasta is tender, about 15 minutes or so.