1 pt. dry beans
2 qts. water
2 tsp. salt
1 med. onion, 1 1/4 c.
1 tbsp. butter
1 ham bone or 4 strips bacon or 2-4 c. diced ham
2 c. tomatoes, canned or fresh
1 tsp. sugar
1 tbsp. flour
3/4 c. Claret or Burgundy (I use White Rhine)

Soak beans overnight in water to cover. Drain, and add the 2 quarts of water and the salt. Saute the onion in butter and add to beans. Add the ham or bacon. Cook slowly in a covered kettle for approximately 3 hours, or until beans are soft and the skins can be blown loose. Add more water as needed. Add the tomatoes, sugar and flour which has been blended with 2 tablespoons of the soup. Cook for 15 minutes. Add the wine immediately before serving.