2 lb. dried navy beans
2 1/2 c. diced cooked ham
2 c. diced celery with leaves
3/4 c. chopped green onions
4 qt. water
1 pod hot pepper
1 c. chopped tomatoes (optional)
3/4 tsp. pepper
1 tbsp. Worcestershire sauce

Wash beans. Cover with water 2 inches above beans and let soak overnight. Drain beans. Add 4 quarts water; bring to a boil. Reduce heat to medium. Cook, uncovered, 1 1/2 hours, stirring occasionally. Add ham, celery, onions, and hot pepper. Cook uncovered 1 1/4 hours, stirring occasionally. Add tomatoes, salt, and pepper. Cook an additional 15 minutes.