1 c. dry navy, marrow or other beans
3 c. water
1 bay leaf
1 clove garlic, minced or pressed
1 med. onion, chopped
1 tbsp. chopped parsley
1/2 c. finely diced celery
1 tbsp. oil
2 sm. sweet pickles, chopped
1 (8 1/4 oz.) can stewed tomatoes, mashed
1/2 tsp. dried basil leaves, crumbled
1/2 tsp. salt
1/8 tsp. black pepper
2 tbsp. grated Parmesan cheese

Wash and pick over beans. Put in large saucepan with the water. Bring to a boil. Boil for 2 minutes. Cover. Let stand for 1 hour.

Add bay leaf, garlic, onion and parsley to beans. Bring to boil again. Cover loosely. Simmer for 45 minutes or until beans are just tender (time will vary with kind of bean used). Drain, if necessary. Put beans in 1 1/2-quart casserole.

Meanwhile, saute celery in the oil for about 5 minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10 minutes, stirring occasionally.

Stir mixture into beans. Cover. Bake at 250 degrees for 2 hours. Uncover. Sprinkle with the cheese. Return to oven. Bake 5 minutes longer. Serves 4.