2 lbs. white beans
2 lbs. lean salt meat, cubed
1 lb. smoked sausage, sliced
4 lg. onions, chopped
3 stalks celery with leaves, chopped
1 (10 oz.) jar olives, sliced, not drained
2 tbsp. cooking oil
3 tbsp. olive oil
3 tbsp. Italian dressing
1 bunch shallots, tops & bottoms, chopped
1 green pepper, chopped
1 handful fresh parsley, chopped

Using a 12 quart pot, boil beans for 20 to 25 minutes; drain and rinse. Return beans to pot and fill 3/4 full with water; add all other ingredients, except green pepper and parsley. Cook for 2 1/2 hours or until beans are tender. Add green pepper and parsley and simmer for 20 minutes more. Serve over rice. Yield: 25 servings.