2 lbs. dried Navy beans
10 c. water
1 ham bone
1 clove garlic, minced
1 sm. onion, minced
1/2 c. chopped celery
1 can (28 oz.) tomatoes, chopped or 3 1/2 - 4 c. fresh chopped
2 bay leaves
1 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. dried thyme
Dash of Tabasco sauce
Salt and pepper to taste
Croutons

Wash and soak beans overnight in cold water. Drain beans, reserving 4 cups water. In large kettle, combine beans, reserved water, ham bone, garlic, onion, celery, tomatoes, bay leaves, marjoram, basil and thyme. Cook slowly until beans are tender, about 3-4 hours. Add more water as necessary.

Remove ham bone. Cut meat into small pieces and return to kettle. Mash half of beans with back of wooden spoon. Season with salt, pepper and Tabasco to taste. Serve with croutons. May be made ahead. Yields 12 cups.