1 lb. dried navy or pea beans, picked over, rinsed and drained
Water
1 1/2 c. beef broth
1/2 c. canned tomato sauce or puree
1/2 c. dark molasses
1 tsp. Worcestershire sauce
1 tsp. dried mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt
1 med. onion, sliced thin
4 oz. sliced bacon, cut into 1/2 in. pieces
1 med. Granny smith or other tart apple, peeled and chopped coarsely

Bring beans and 6 cups of water to boil in a heavy 3 to 4 quart pot over high heat. Boil 2 minutes, remove from heat, cover and let stand for 1 hour. Drain; add 6 cups fresh water and bring to a boil over high heat. Reduce heat to low, cover and simmer 1 hour or until beans are almost tender. Drain. Heat oven to 350 degrees; mix broth, tomato sauce, molasses, Worcestershire sauce, mustard, salt, pepper, and celery salt in a deep 3 quart casserole. Gently stir in beans, onion, bacon and apple.

Cover and bake 2 hours or until beans are tender. Uncover and bake 1 hour longer until sauce has thickened and top is browned.

Makes 7 cups. Per 1/2 cup: 209 calories, 9 grams protein, 31 grams carbohydrates, 6 grams fat, 8 milligrams cholesterol, 326 milligrams sodium.

Great served with brown bread and cole slaw.