1 pint dried navy or black beans
cold water
1/2 pound lean salt pork or slab bacon
1 onion
2 cloves garlic
4 celery stalks
1 tablespoon flour
2 tablespoons water
salt
pepper

Wash and soak the beans overnight in 2 quarts of cold water. The next morning, add 2 more quarts of water, the salt pork, onion, garlic and celery. Cook over low heat (slow cooker works well) until the beans are soft.

Remove the salt pork and cut into small pieces, blend all or half of the beans in a blender or food processor (stick blender is easiest).

Combine all ingredients and reheat, stir in the flour and water, which have been well mixed together.

Add the salt and pepper and heat for a few minutes.

Note: If black beans were used, they may be seasoned with taco seasoning and Chipotle peppers. To use as a dip, thicken with additional flour and add cayenne or poblano pepper, to taste.