1 lb. dried beans (any kind or combination)
20 c. water for soaking
8 c. water for cooking
2 bay leaves
1 extra lg. onion, chopped
2 ribs celery, sliced
3 carrots, cut into rounds
4 cloves garlic, roughly chopped
1 (28 oz.) can tomatoes, chopped, including juice
2 tbsp. chili powder
Juice 1 lg. lemon

Sort beans for rocks and then rinse. Put beans in a large pot and cover with 20 cups cold water. Bring to boil; boil 2 minutes. Turn off heat, cover beans and let sit for 1 hour. Drain off water and rinse beans. Return beans to pot and add 8 cups cold water. Add bay leaves. Bring to a boil; reduce heat and simmer, covered for 1 hour.

Add onion, celery, carrots, garlic, tomatoes and juice and chili powder; continue simmering until beans are done, but not mushy. (This could take another 30-60 minutes.)

Just before serving, remove bay leaves and stir in lemon juice. Makes about 10 servings. (Each serving contains about 194 calories.)