1 c. dry beans
1 qt. water
2 tsp. salt
3/4 c. chopped carrots
3/4 c. cooked or canned tomatoes or 1 c. chopped raw tomatoes
1 onion, finely chopped
1/3 c. shredded green pepper
1 tbsp. flour
1 1/2 c. milk
Salt and pepper
Oregano and garlic to taste

Boil beans in water for 2 minutes. Remove from heat; cover and soak for 1 hour or overnight. Add salt and cook beans in covered pan until they begin to soften. Add vegetables; cook until tender.

Sauté onion and green pepper. Mix flour with a little water and stir into vegetables. Cook 10 minutes longer, stirring occasionally to prevent sticking. Add milk and seasonings, heat to boiling, and serve.

MENU SUGGESTION: Serve with a peanut and fruit salad, sections of grapefruit and orange, and for dessert, cake with custard sauce.

VARIETY: Baked bean chowder - use leftover baked beans. Cook 3/4 cup diced carrots, 1/3 cup green pepper, and 1 onion in 1 1/2 cups water until tender. Add 3/4 cup canned tomatoes, 2 cup baked beans, and seasonings, and reheat. Blend 1 tablespoon flour and 2 tablespoons cold water and stir into vegetables. Cook 10 minutes. Add 1 1/2 cups of milk; reheat.