1/4 pt. wine vinegar
1/4 c. olive oil
1 tbsp. parsley
5 tbsp. light brown sugar
1 tbsp. celery seed
1 green pepper, cut in sm. pieces
1 red pepper, cut in sm. pieces
1 med. onion, chopped fine
2 lbs. navy beans or 6 (16 oz.) cans Great Northern beans

Boil the dry beans in water to cover until tender. Cool. Or drain the canned beans and put in large bowl.

Grind together the peppers, onions, garlic and parsley. Add sugar and celery seed and combine. Will keep indefinately in glass jars in refrigerator.

Makes 3 quarts.