Pasta with Beans (Pastafazole)

1 lb Dry white beans
1/2 c Bean liquid
1/4 c Olive oil
1/2 ts Salt
1/4 lb Bacon (1 1/2" strips)
1 ts Pepper
2 Onions, chopped
1 lb Elbow macaroni
2 Carrots, chopped
4 tb Butter, softened
1 c Minced parsley
1/2 c Grated sharp cheese
1 ts Oregano
2 tb Basil
Chopped parsley
1 16 oz. can tomatoes, or 4
Fresh, seeded and chopped

Soak beans, cook till barely tender, drain; reserving 1/2 cup of liquid. Saute bacon in oil till half cooked, then add onions, carrots, parsley, oregano and basil; cook till wilted. Add tomatoes, bean liquid, salt & pepper. Cover and simmer 10 minutes. Add beans and simmer 20 minutes more. Meanwhile, cook and drain pasta. Toss with butter and cheese then mix with bean sauce and a little more of the bean liquid. Serve in bowls; sprinkle with more cheese and parsley.

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