1 1/2 c. navy beans
2 qt. water
1 (1 lb.) can tomatoes
1 c. chopped onion
1 c. diced celery
1 c. diced carrot
1 ham bone
1 c. brandy, divided
1 bay leaf
1/2 tsp. thyme, crumbled

Soak beans overnight in water to cover.

Add fresh 2 quarts of water, tomatoes, onion, celery, carrot and ham bone, 1/2 cup brandy, bay leaf and thyme.

Heat to boiling. Cover, turn heat low and simmer until beans are tender, about 1 1/2 hours. Add the other 1/2 cup brandy.

Instead of soaking overnight, beans can be boiled for 2 minutes. Remove from heat, cover and let stand 1 hour.