1. Rinse beans from 1 container Confetti Bean Soup Mix (see previous recipe) with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans.

2. Return beans to Dutch oven; add contents of seasoning bag from mix and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.

3. Add 1 (14 1/2 to 16 ounce) can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15 minutes longer, stirring to break up tomatoes. Discard bay leaf.

Makes 12 first-course servings.