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Red Beans with Peas and Pasta

1/2 lb Red Bean; soaked overnight drained
1/2 lb Pasta
1/4 c Olive Oil
1/8 c White Wine Vinegar
2 tb Lemon Juice; fresh
Salt; to taste
Black Pepper; to taste
Oregano; to taste
10 oz Frozen Green Beans thawed
Parsley; for garnish
Sugar; to taste

Cook beans in 1 quart water for 1 hour or until soft. Drain Let cool. Cook the pasta, drain, and chill in cold water. Prepare dressing of the oil, vinegar, lemon juice, salt and pepper, and oregano if desired. Add sugar to taste. Add to beans beans. Rinse peas; drain. Add along with the dressing to the bean mixture. Garnish with parsley. Serves 6 to 8.

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