1 lb. navy beans
1 (46 oz.) can tomato juice
1 lb. bacon
1/3 stalk celery
1 large onion
salt and pepper to taste

Put beans in large pot and cover with water. To keep from boiling over, spray a small amount of Pam in water. While beans are cooking, dice, bacon, celery and onion. Fry bacon until fat is removed. Drain fat. When beans are done, add tomato juice, bacon, celery and onion. Simmer about 45 minutes or until the celery and onion are soft.